Friday, May 27, 2011

sister hooker's creamy rhubarb pie...

for anyone who is still checking this blog... yes, i'm still here:) with the school year & PTA coming to end, i feel like i have got to get back on the blogging wagon. if anyone is even reading this-- thanks for sticking with me! this is a new one i just made yesterday & i have to say i love it & so did everyone else!!! even my friend jen who doesn't like pie... our friendship is now pending after learning of this news;). anyhoo, it's the perfect combinations of sweet, tart & creamy. give it a try soon! & i know i shouldn't promise, because that's a lot of pressure... but i really will be posting regularly through the summer. i've got quite a few new
recipes backing up!

Country Rhubarb Crostata Recipe
{sister hooker's creamy rhubarb pie}

1 Pillsbury refrigerated pie crusts, softened as directed on box


1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon grated orange peel

1/4 teaspoon grated lemon peel

3 eggs, slightly beaten
1/2 cup sour cream
4 1/2-5 cups fresh or frozen rhubarb, sliced about 1/4-1/2 inch thick


1/4 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter or margarine, softened


Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie (do not trim or flute crust).

In medium bowl, mix 1 cup sugar, 3 tablespoons flour and the orange & lemon peel. Stir in eggs and sour cream. Add rhubarb; toss gently. Spoon into crust-lined pie plate. Fold edges of crust over filling, ruffling decoratively.

In small bowl, mix topping ingredients until crumbly. Sprinkle over filling.

Bake 50 to 60 minutes or until crust is light golden brown. Cool at least 3 hours before serving. Cover and refrigerate any remaining tart.

***i made this again yesterday & i doubled the crumble topping...even better!