Happy Pi Day!

In honour of Pi Day, I thought I would share my favourite pie recipe: Rhubarb Sour Cream Pie. Amazingly lovely, and so Nova Scotian.

Rhubarb Sour Cream Pie

1  Unbaked, 9 inch pie crust – homemade or your favourite frozen brandpie

3 cups rhubarb, in 1″ lengths

1 cup white sugar
1/4 cup all-purpose flour
3/4 cup sour cream

Topping:
1/2 cup all purpose flour
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine, softened

Place rhubarb in pie crust.

Mix sugar and flour in small bowl, then blend in sour cream. Pour over the rhubarb.

Topping: Mix brown sugar and flour. Add softened butter and mix (get your fingers into it) until crumbly. Sprinkle over pie.

Bake at 425F for approximately 50 minutes.

Notes:

  1. This recipe for standard pie plate – if using deep dish, increase to 4 cups rhubarb, and adjust other ingredients incrementally.
  2. This pie frequently bubbles over. Place a baking tray under your pie pan to contain the mess.
  3. Using frozen rhubarb? This tends to make a very wet pie. Sprinkle some Minute Tapioca in the pie shell to soak up the extra water.
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One thought on “Happy Pi Day!

  1. I know this pie is delicious and I will be sure to make it. Thanks for sharing. After clear soups it sounds so delightful.
    ~Sheila M. Henry
    Exit Realty Specialists
    157 Hampton Road, Rothesay
    E2E 2R3
    506-636-1292
    henry@nbnet.nb.ca
    fax2email: 5068499368

    Sent wirelessly from my BlackBerry device on the Bell network.
    Envoyé sans fil par mon terminal mobile BlackBerry sur le réseau de Bell.

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