Delight in the perfect blend of tart and sweet with this Amish-inspired Sour Cream Rhubarb Pie. With a creamy filling and a delightful crumb topping, this pie is a must-try for rhubarb lovers. Ideal for family gatherings, holidays, or a simple dessert, it’s sure to impress!
Ingredients:
For the Pie Filling:
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
- 1 cup sour cream
- 1 large egg, beaten
- 3 cups chopped fresh rhubarb (or thawed frozen rhubarb)
- 1 (9-inch) unbaked pie crust
For the Crumb Topping:
- ½ cup quick-cooking oats
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon zested orange or lemon peel
- ⅓ cup butter (approximately 6 tablespoons), cold and cut into small pieces
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Prepare the Pie Filling:
- In a large mixing bowl, combine the granulated sugar, cornstarch, ground cinnamon, nutmeg, and a pinch of salt.
- Add the sour cream and beaten egg to the dry ingredients and mix until smooth.
- Fold in the chopped rhubarb until it is evenly coated with the mixture.
- Assemble the Pie:
- Pour the rhubarb filling into the unbaked 9-inch pie crust, spreading it out evenly.
- Prepare the Crumb Topping:
- In a separate mixing bowl, combine the quick-cooking oats, all-purpose flour, brown sugar, and zested orange or lemon peel.
- Add the cold butter pieces to the dry mixture. Using a pastry cutter or your fingers, work the butter into the mixture until it forms a crumbly texture.
- Add the Crumb Topping:
- Sprinkle the crumb topping evenly over the rhubarb filling in the pie crust.
- Bake the Pie:
- Place the pie on the center rack of the preheated oven.
- Bake for 45-50 minutes, or until the filling is set and the crumb topping is golden brown.
- If the crust or topping starts to brown too quickly, cover the pie loosely with aluminum foil for the remaining baking time.
- Cool and Serve:
- Remove the pie from the oven and let it cool on a wire rack.
- Serve the pie slightly warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Cook’s Tips and Variations:
- Fruit Mix: For added flavor, mix in a cup of strawberries or raspberries with the rhubarb.
- Spice Variations: Substitute ground cinnamon and nutmeg with a teaspoon of ground ginger for a different spice profile.
- Texture: For a crunchier topping, add chopped nuts like pecans or walnuts to the crumb mixture.
- Sweetness Level: Adjust the amount of sugar in the filling based on your preference and the tartness of the rhubarb.
Frequently Asked Questions (FAQs):
- Can I use frozen rhubarb for this recipe?
- Yes, you can use frozen rhubarb. Make sure to thaw it completely and drain any excess liquid before adding it to the filling mixture. This will prevent the pie from becoming too watery.
- Can I make the pie crust from scratch?
- Absolutely! If you prefer a homemade pie crust, you can use your favorite recipe for a 9-inch pie crust. Roll it out and fit it into your pie pan, then proceed with the recipe as directed.
- How do I store leftover rhubarb pie?
- Leftover rhubarb pie can be stored in the refrigerator for up to 3 days. Cover the pie with plastic wrap or store slices in an airtight container. For longer storage, you can freeze the pie for up to 2 months. Thaw it in the refrigerator before serving.
- Can I make this pie ahead of time?
- Yes, you can make the pie a day in advance. Bake it as directed, let it cool completely, and store it in the refrigerator. When ready to serve, you can warm it slightly in the oven or serve it cold.
- Can I use a different type of topping?
- If you prefer a different topping, you can use a traditional pie crust top instead of the crumb topping. Simply roll out an additional pie crust, place it over the filling, and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
More Delicious Ideas:
- Double the Fruit: Combine rhubarb with other fruits like strawberries, apples, or raspberries for a mixed fruit pie. This adds extra flavor and variety to the filling.
- Lemon Twist: Add the juice of one lemon to the filling for a tangier flavor. The lemon zest in the crumb topping complements this addition perfectly.
- Spiced Crumb Topping: Enhance the crumb topping with a pinch of cinnamon or nutmeg for extra warmth and flavor.
- Nutty Topping: Add chopped nuts such as pecans, almonds, or walnuts to the crumb topping for a delightful crunch.
- Caramel Drizzle: For a decadent twist, drizzle a bit of caramel sauce over the top of the pie before serving.
Our Sour Cream Rhubarb Pie with Crumb Topping is more than just a dessert; it’s a nostalgic journey into the heart of Amish culinary traditions. The tangy rhubarb, creamy filling, and buttery crumb topping create a symphony of flavors and textures that’s perfect for any occasion. Whether you’re enjoying it with a cup of coffee in the morning or as a sweet ending to a meal, this pie is sure to impress. Gather your ingredients, roll out your crust, and prepare to delight your taste buds with this timeless treat!
Tips for Perfect Pie Every Time:
- Even Baking: To ensure even baking, place the pie on the middle rack of the oven. If the top starts to brown too quickly, cover it loosely with foil.
- Check Doneness: The pie is done when the filling is set and no longer jiggly in the center. A slight browning on the top is a good indicator.
- Cooling Time: Allow the pie to cool completely before slicing. This helps the filling to set and makes for cleaner slices.
- Serving Suggestions: Serve your rhubarb pie with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of custard for an extra special touch.
- Crumb Topping: For a perfectly crumbly topping, make sure your butter is cold and cut into small pieces. This helps create a texture that’s both crunchy and tender.
Enjoy the rich heritage and simple pleasures of this delightful pie, bringing a touch of Amish tradition to your kitchen
