Strawberry Rhubarb Sour Cream Pie With Crumb Topping

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 (10 inch) pie crusts, unbaked (my butter pie crust kittencal's no-fail buttery flaky pie pastry/crust works well for this)
• 1 1/3 cups sugar
• 1/4 cup all-purpose flour
• 1 cup sour cream or 1 cup plain yogurt
• 3 3/4 cups fresh rhubarb, diced
• 1 3/4 cups fresh strawberries, sliced
• 1/2 cup brown sugar, packed
• 1/2 cup flour
• 1/4 cup cold butter (no subs please!)

Recipe

• 1 set oven to 425 degrees f (will reduce heat later).
• 2 make certain that oven rack is set to lowest position.
• 3 in a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
• 4 spoon into prepared pie shell.
• 5 in a small bowl mix together the flour and brown sugar.
• 6 cut in the cold butter until crumbly.
• 7 sprinkle on top of the fruit mixture in the pie shell.
• 8 place the pie plate onto a baking sheet to catch spills.
• 9 bake for 15 minutes.
• 10 reduce oven heat to 350 degrees f and continue baking for another 30 minutes.
• 11 best served warm with ice cream.