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Sour Cream Strawberry Rhubarb Streusel Pie

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Sour Cream Strawberry Rhubarb Streusel Pie (with Blueberries or Strawberries)  Preheat oven to 450°

4 cups of diced fresh rhubarb

1 cup of halved strawberries or blueberries (can use frozen)

1 ½ cups of sugar

1/3 cup of all purpose flour

1 cup sour cream

1 tsp good vanilla

 

Mix the sugar, flour, sour cream and vanilla in a large bowl and add fruit and gently fold together.  Pour into a deep dish pastry lined pie plate.

 

Topping:

 

½ cup flour

½ cup brown sugar

¼ cup soft butter

 

Mix until crumbly with a pastry blender or fork and sprinkle over top of fruit mixture.  Bake at 450° for 15 minutes.  Then 350° for 30 minutes or until fruit is tender…if using frozen berries it takes a bit longer…an extra 5-10 minutes.

 

 

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On June 17, 2018
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