Pie # 38: Sour Cream Rhubarb Pie

When I was little, this is the first pie I envisioned when anyone said they were “baking a pie.” It has been a family-favorite for as long as I can remember – I was so excited last week when I made it successfully on my own. This tastes wonderful with fresh or frozen rhubarb.

Sour Cream Rhubarb Pie

Recipe handed down from my mother who found it in Blue Ribbon Winners

(Printable version)

Crust:

½ recipe All-Shortening Crust

Filling:

3 tablespoons flour

1 ¼ cups sugar

½ teaspoon salt

1 egg, beaten

1 cup sour cream

1 teaspoon vanilla

½ teaspoon lemon extract

3 cups rhubarb cut into ½-inch pieces

Preheat oven to 400⁰.

In large bowl, combine flour, sugar, and salt. Stir in egg, sour cream, vanilla and lemon extract. Mix well.

Fold in rhubarb; pour into unbaked pie shell. Bake for 15 minutes. Reduce heat to 350⁰ and bake for 25 minutes. (Meanwhile, prepare crumb topping: combine all topping ingredients in bowl until crumbly.)

Remove pie from oven and sprinkle topping evenly. Bake for 15 more minutes or until topping is browned.

Cool before serving and store in refrigerator.

Pie # 37: Classic Rhubarb Pie

I love rhubarb pie. Unfortunately, I didn’t get to eat this pie because I baked it as a thank-you gift for Tom and Sheila for sharing their rhubarb with me. If you live in the Portland-area and haven’t been to their market yet, make sure you go as soon as they open for the season! June 1^st – Thanksgiving Day, The Barn is open with all the fresh produce they grow on Sauvie Island.

Rhubarb Pie

(Printable version)

Crust:

All-Shortening Crust

Filling:

6 cups chopped rhubarb

1 cup sugar

6ish tablespoons corn starch

Melted butter and raw sugar (for “beautifying” the top)

Prepare crust and keep in fridge until ready to roll out.

Combine corn starch and sugar. Mix in chopped rhubarb. Pour into unbaked pie shell.

Weave together lattice top (if desired) and brush with melted butter. Sprinkle raw sugar over butter just before placing pie into oven.

Bake at 400⁰ for 15 minutes. Lower temp to 350⁰ and bake for another 45-60 minutes or until crust is golden brown and filling is bubbling.

Pie # 36: Pineapple Rhubarb Pie

Years ago when I was still in high school, the woman who brought equipment parts to our farm brought a Pineapple Rhubarb Pie to share. I thought it was delicious. That memory is what inspired me to search the internet for the perfect Rhubarb/Pineapple combination. If you like sweet and tart pies, bake this in the next few weeks while rhubarb is still in season. I’m lucky enough that my neighbor shared his rhubarb directly out of his field. Thanks to Tom and Sheila for letting me steal harvest some of your crop!

Rhubarb Pineapple Pie (as seen on AllRecipes)

(Printable version)

 

Crust:

All-Shortening Crust

Filling:

1 1/3 cups sugar (After tasting the pie, I would use ¾ cup sugar instead… This is a pretty sweet pie.)

1/3 cup flour

½ teaspoon orange zest

1/8 teaspoon salt

3 cups chopped rhubarb

1 cup drained crushed pineapple

Preheat oven to 425⁰.

In medium bowl, combine sugar, flour, orange zest and salt. Combine rhubarb and pineapple; stir into dry ingredients until blended. Pour into unbaked pie shell. Cover with pie crust.

Bake at 425⁰ for 45 – 50 minutes or until rhubarb is tender when pierced with a fork and filling is bubbly.