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Jean B.[_1_]

Dave Smith wrote:
> 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
>
That looks yummy! Saved for peach season!

--
Jean B.