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Dave Smith[_1_]

wrote:
>
> Sour Cream Rhubarb Pie
>
> Pastry for 10 inch pie
> 4 cups rhubarb; cut in 1/2 in. pieces
> 1 1/2 cups white sugar
> 1/3 cup flour
> 1 cup sour cream
> TOPPING
> 1/2 cup flour
> 1/2 cup brown sugar
> 1/4 cup butter; softened
>
> Arrange the rhubarb in the unbaked pie shell. Mix the sugar and flour;
> blend in the sour cream; pour the mixture evenly over the rhubarb.
> Blend the topping ingredients until crumbly; sprinkle the crumbs over
> the rhubarb and bake at 450°F for 15 minutes, then at 350°F for an
> additional 30 minutes until the fruit is tender, the filling set, and
> the crumbs golden.

That is similar to the Elmira Peach Pie in the Laura Secord Cookbook. It
is one of my wife's favourites:

Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
Pastry for 9-inch pie
1/3 cup all-purpose flour
1/2 cup granulated sugar
1 cup commercial thick sour cream
5 cups peaches, peeled and quartered
1/4 cup brown sugar, lightly packed
Preparation:
Preheat oven to 450F. Line 9-inch pie plate with pastry. Trim and flute
edges; do NOT prick pastry.

With rotary beater, beat flour, sugar, and sour cream (use commercial
sour cream from store). Arrange flat edge of peach quarters on pastry in
concentric circles. Pour sour cream mixture on top.

Bake 15 minutes at 450 degrees F, then lower heat to 350 degrees F and
bake 25 to 30 minutes or until filling is set. Sprinkle brown sugar over
hot pie. Broil 1 to 2 minutes till sugar is melted. Serve warm.

Yield: 6 servings