Sour Cream Rhubarb Crumb Pie
Sour Cream Rhubarb Crumb Pie
Did you know that June 9th is National Strawberry Rhubarb Pie day ? I didn’t ….that’s probably why I didn’t make one. Ha ! Ha ! Instead, I made a Sour Cream Rhubarb Crumb pie. I didn’t even know it was any national pie day at all to be honest.
This recipe is another gem from the vintage recipes from my Grandmother’s collection. (who FIY, just turned 93 on June 1. )
Can we talk about that crumb topping ?
As a kid, I remember we use to eat just the raw rhubarb. Mostly on a dare. These suckers are sour and dry as heck. We soon realized that if you dipped the stem in sugar, it made them taste much much better. I mean at that point, was it even about the rhubarb ? It was more like mother natures fun dip.
At the end of last summer, my dad gave me 3 rhubarb crowns and well, they weren’t quite up to pie size just yet this season. And since his were producing in abundance, he gave me a bunch last week.
Sweat and Sour decadence.
This was my second attempt at making this Sour Cream Rhubarb Crumb pie. The first time, I thought I would substitute the Sour Cream for a more health conscious Greek Yogourt. Big mistake. It made the pie very dens and dry. The sour cream makes it so silky and decadent.
However, when I give it another go, (and I will) I will cut back on the 1 - 1/2 cups of sugar that it calls for in the filling, to 1 cup. It was a bit on the sweet side for my taste.
Silky Sour Cream Filling
Pure Pre Summer Bliss
Full disclosure, I bought a pre made crust. I love the Tender Flake Pie Crust.
I pre cooked it for about 8 minutes before adding the filling.
Oh and can we talk about the crumble topping. Golden perfection.
So you get the crunch on the bottom for the tender flak crust, the silky moist sweet and sour middle and then the prefect crunch from the crumble topping. I mean come one………It was pure pre summer bliss.
All that was missing was a glass of white wine……but I had my green tea. And that’s just as good to me.
Vintage Sour Cream Rhubarb Crumb Pie / Honorine McEacheron Macht , 1953
Sour Cream Rhubarb Crumb Pie:
Filling:
4 cups of cubes rhubarb
1/3 cup all purpose flour
1 - 1/2 cup sugar ( you be the judge)
1 cup sour cream
Crumb topping:
1/4 cup soft butter
1/2 cup all purpose flour
1/2 cup brown sugar
1 - 10 inch pie shell
If you choose to pre-cook your pie shell, (I did ) follow the instructions according to package.
I pre cooked mine and then let it cool for 5 minute before putting in the filling.
Leave your oven from pie shell cook on and up it to 375.
They have 450 in the original instructions but my pie would be burnt to a chard black if I did that. (my over runs hot just like me. Ha ! Ha ! )
In a large bowl, mix the pie filling ingredients and then transfer the filling mix to the cooled pie crust shell.
In a separate medium bowl, mix in the ingredients for the crumble topping. I like using my hands to get a good even mixture and still having chunky bits.
Add crumble evenly to top of the filled pie .
Pop it in the over at 375 (or 450 …use your judgement with your oven) for 15 minutes. Then at 325 (or 350 if following original) for another 10- 12….keep and eye on the colour of your topping. It should be somewhat dark gold.
Let it cool for a good 1/2 hour for it all the flavours to infuse.
As it says in the original document: “This a quite a Pie.”
I hope you try it and let me know if you enjoyed it as much as we did.
June 9th is National Strawberry Rhubarb Pie.
Good to the last crumb.