Description
A traditional recipe for Amish Rhubarb Sour Cream Pie featuring a rich, tangy custard filling made with fresh rhubarb and sour cream, baked in a standard pastry crust.
Ingredients
Scale
- 1 recipe for a double-crust pastry (or 2 store-bought 9-inch pie crusts)
- 4 cups fresh rhubarb, cut into 1-inch pieces
- 1 1/2 cups granulated sugar, divided
- 1/4 cup all-purpose flour
- 1 cup full-fat sour cream
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare your pie crusts. Line a 9-inch pie plate with one crust. Refrigerate while you prepare the filling.
- In a medium bowl, toss the cut rhubarb with 1 cup of the granulated sugar and the flour until the rhubarb is evenly coated. Set aside.
- In a separate bowl, whisk together the remaining 1/2 cup of sugar, the sour cream, eggs, vanilla extract, and salt until smooth.
- Pour the rhubarb mixture evenly into the prepared bottom pie crust.
- Gently pour the sour cream mixture over the rhubarb layer.
- Place the top pie crust over the filling. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
- Bake at 400 degrees Fahrenheit for 15 minutes.
- Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is set (a knife inserted near the center comes out mostly clean).
- Cool the pie completely on a wire rack before slicing, about 3 to 4 hours, to allow the custard to set fully.
Notes
- If your rhubarb is very tart, you may increase the sugar in the rhubarb mixture slightly.
- To prevent the edges from browning too quickly, cover the crust edges with aluminum foil halfway through baking.
- Use full-fat sour cream for the best texture and flavor in the custard.
- Prep Time: 30 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 210
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 44
- Fiber: 2
- Protein: 6
- Cholesterol: 85