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Rhubarb Sour Cream Custard Streusel Pie

Thursday, May 24, 2001

Light custard is a perfect foil for rhubarb's tang and smooth against the crunchy brown sugar topping. Use your own pie crust or a ready-rolled crust from the dairy case.

Pastry for a single crust 10-inch pie
For filling:
4 cups rhubarb, stalks cut once lengthwise and sliced crossways 1/4 inch thick (may substitute one third strawberries)
1 1/4 cups sugar
3 tablespoons flour
1 egg
1 cup sour cream
For streusel:
1/3 cup flour
1/3 cup packed brown sugar
3 tablespoons cup soft butter

Preheat oven to 425 degrees. Place crust in pie pan. Prebake for 5 minutes. Gently press down puffed dough and let cool.

Combine sugar and flour. In another bowl, toss rhubarb with 2 tablespoons of this mixture. Stir beaten egg and sour cream into the remaining flour/sugar mixture.

Place rhubarb into pie shell. Pour sour cream mixture over rhubarb. Mix flour and brown sugar in a small bowl. Rub butter into mixture with fingertips until crumbly. Spoon streusel over custard.

Bake for 15 minutes. Reduce heat to 350 degrees and bake for 30 more minutes. Cover edges with foil if crust browns too fast. Custard puffs but will subside as the pie cools. Serves 6.

Virginia Phillips.

Thursday, May 24, 2001

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