Strawberry Rhubarb Sour Cream Crumble Pie

This is my favourite pie ever!! The creaminess and tart taste makes it absolutely wonderful. You NEED to try this pie.  One don't - do not use frozen strawberries or rhubarb as it will make your pie and runny mess! The topping is absolutely wonderful with the rest of the ingredient, you need to to make it all come together.  I realize it isn't a diet pie but are any...no way!

Recipe for Strawberry Rhubarb Sour Cream Crumble Pie

Pie Filling:


1 (10 inch) pie crusts, unbaked

1 1/3 cups sugar
1/4 cup all purpose flour

1 cup sour cream
3 3/4 cups fresh rhubarb, diced
1 3/4 cups fresh strawberries, sliced

Crumble:

1/2 cup brown sugar, packed

1/2 cup flour
1/4 cup cold butter

Directions:


Set oven to 425 degrees F (will reduce heat later).
Make certain that oven rack is set to lowest position.
In a large bowl combine sugar, flour, sour cream, rhubarb and sliced strawberries; mix/toss to combine well.
Spoon into prepared pie shell.

In a small bowl mix together the flour and brown sugar.
Cut in the cold butter until crumbly.
Sprinkle on top of the fruit mixture in the pie shell.
Place the pie plate onto a baking sheet to catch spills.

Bake for 15 minutes. If the shells is too full make sure the spilt sour cream/sugar fixture doesn't start to burn on the sheet.

Reduce oven heat to 350 degrees F and continue baking for another 30 - 45 minutes.

Fresh Strawberries

Frozen Rhubarb (don't use)

Fruit with sugar and sour cream

Pie shell 

Coated fruit

Crumble topping

Pie already to go into the oven

Enjoy!