Sour Cream Fruit Crumble Pie
I had 6 great-aunts on my mothers side of the family, and all of them were keen cooks. This recipe came from my great-aunt Alethea, who was really much more like a grandmother to me. She and Uncle George had a big old white frame house in Quebec, with raspberries and cows out back and it was the best house in the world. All long gone, alas; aunt, uncle, cows and house.
Well, tempus fugit; have some pie. We still have the pie.
Aunt Alethea made this with a mixture of rhubarb and strawberries. I prefer straight rhubarb. I have also made it with sour cherries or cranberries; they're both good. Currants or gooseberries would work if you don't mind the seeds. You do want fruit that is naturally fairly sour, to counterbalance the richness and sweetness of the rest of the pie.
6 to 8 servings
1 hour - 30 minutes prep time
Oops; collapsed a little when I cut it. I should have left it to cool longer...
single pie crust for 9" pie pan
4 cups finely chopped rhubarb or other sour fruit
1 cup sugar
1/3 cup flour
1/2 cup sour cream
1/2 cup flour
1/2 cup Sucanat or dark brown sugar
1/4 cup butter
3 extra-large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Prepare the pie crust, roll it out and fit it to your pie plate, and prick it all over with a fork. Bake it at 400°F for 10 minutes, until very lightly browned.
Meanwhile, trim the rhubarb and chop it finely.
Mix the sugar, flour and sour cream. The mixture should be fairly thick, but not too thick to flow a little. Depending on your sour cream, you may need to add a spoonful or so more.
Let the pie crust cool enough to handle, then fill it with the rhubarb. Spread the sour cream mixture evenly over the rhubarb.
Mix the flour, Sucanat or brown sugar and butter until it resembles coarse crumbs. Sprinkle the crumbs over the top of the pie. Bake the pie at 400°F for 40 minutes, until the crumbs are browned.
Well, tempus fugit; have some pie. We still have the pie.
Aunt Alethea made this with a mixture of rhubarb and strawberries. I prefer straight rhubarb. I have also made it with sour cherries or cranberries; they're both good. Currants or gooseberries would work if you don't mind the seeds. You do want fruit that is naturally fairly sour, to counterbalance the richness and sweetness of the rest of the pie.
6 to 8 servings
1 hour - 30 minutes prep time
Oops; collapsed a little when I cut it. I should have left it to cool longer...
single pie crust for 9" pie pan4 cups finely chopped rhubarb or other sour fruit
1 cup sugar
1/3 cup flour
1/2 cup sour cream
1/2 cup flour
1/2 cup Sucanat or dark brown sugar
1/4 cup butter
3 extra-large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Prepare the pie crust, roll it out and fit it to your pie plate, and prick it all over with a fork. Bake it at 400°F for 10 minutes, until very lightly browned.
Meanwhile, trim the rhubarb and chop it finely.
Mix the sugar, flour and sour cream. The mixture should be fairly thick, but not too thick to flow a little. Depending on your sour cream, you may need to add a spoonful or so more.
Let the pie crust cool enough to handle, then fill it with the rhubarb. Spread the sour cream mixture evenly over the rhubarb.
Mix the flour, Sucanat or brown sugar and butter until it resembles coarse crumbs. Sprinkle the crumbs over the top of the pie. Bake the pie at 400°F for 40 minutes, until the crumbs are browned.
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