From Granny's collection
Strawberry Rhubarb Pie
Ingredients
- 1 unbaked 9-inch pie shell
- 3–4 cups rhubarb, cut into 2-inch pieces
- 1 cup fresh strawberries, halved
- 1 1/2 cups sugar
- 1 cup sour cream
- 1/3 cup flour
- 1/2 cup flour
- 1/4 cup butter or margarine
- 1/2 cup brown sugar
Directions
- Prick the unbaked pie shell.
- Combine the rhubarb and strawberries in a large bowl.
- In a separate bowl, mix the sugar, flour, and sour cream.
- Pour over the fruit, then transfer the mixture to the pie shell.
- Prepare the brown sugar topping and pack it over the pie with your hands.
- Bake at 450°F for 15 minutes, reduce the heat to 350°F, and bake for at least 30 minutes more.
Read the transcription as written
Strawberry Rhubarb Pie 1 nine inch unbaked pie shell 3–4 cups rhubarb cut in 2 inch pieces 1 cup fresh strawberries cut in half 1½ cups sugar 1 cup sour cream ⅓ cup flour prickle unbaked pie shell. In large bowl combine rhubarb and strawberries. In separate bowl mix sugar, flour and sour cream. Pour over fruit in bowl. Pour fruit and sour cream mixture in pie shell. Prepare brown sugar topping and sprinkle over pie, packing with your hands. Bake 450 for 15 minutes, reduce heat to 350 and bake at least 30 minutes more. Brown sugar topping ½ cup flour ¼ cup butter or marg ½ cup brown sugar