Monday, June 6, 2011

Another One Bites The Dust: Sour Cream Rhubarb Pie

Yes, I am on a pie kick. Now that I know I can manage making a pie, there is going to be pie for

Breakfast

Lunch

Dinner

Snack

and Sleep Eating....

Do any of you sleep eat? Have you ever woke up to crumbs in your bed?

I have never done this, but I know people that do.

This pie is absolutely amazing, and if you like rhubarb pie, you will love this one.

This pie turned out with a crispy top.

I wish I could've gotten a picture of it while it was baking in the oven. The pie poofed way up, kind of like those Jiffy Pop popcorn thingies. You know what I'm talking about? The foil covered popcorn pan with a handle.


You can see the crispiness on this pie. It's kind of like getting a pie and crisp all in one.

As I was collecting my ingredients for this pie, I noticed that I didn't have enough sour cream.

I was not about to give up though.

I stepped into my refrigerator to search for something to mix with the sour cream (no, I do not have a walk in cooler, but it's nice to wish....).

I returned with a container of ricotta cheese. PERFECT!!

I was a quarter cup short of sour cream, so I mixed ricotta cheese with it.


Doesn't that look amazing? Another one of these will be made before the rhubarb season is over....GUARANTEED!!

This recipe is linked to:
MeAndMySweets

Sour Cream/Ricotta Rhubarb Pie

1 (9 inch) unbaked pie crust
4 c. chopped fresh rhubarb
1 egg
1 1/2 c. granulated sugar
3/4 c. sour cream
1/4 c. ricotta cheese
1/3 c. all-purpose flour

1/2 c. all-purpose flour
1/2 c. brown sugar
1/4 c. butter, melted

Preheat the oven to 450 degrees F.
Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk the egg, sugar, sour cream, ricotta, and 1/3 c. of flour until smooth. Pour over the rhubarb.
In a small bowl, mix together 1/2 c. of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
Bake for 15 minutes in the 450 degree F. oven, then reduce the heat to 350 degrees F. Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

"Here now is the man who did not make God his stronghold, but trusted in his great wealth and grew strong by destroying others!"
Psalm 52:7

All have sinned. Because of sin, no person can find God on his own. Only God can save us. It is easy to mistake "accomplishment" with goodness. Just because something is done well or thoroughly doesn't mean it is good (for example, someone may be a great baker or a skillful liar). Measure all you do by the rule of God's Word, not by how proficiently you do it.


3 comments:

  1. Give me a towel! I need to wipe the drool off my chin! This pie looks amazing...I just love the crunchy topping. You can be sure I will have to make it soon. So glad you shared...and you found a great substitute for your sour cream. I probably would have used plain greek yogurt. It's all yummilicious huh? =)

    ReplyDelete
  2. This looks so good!!! Thanks for sharing! Your newest follower! Would love for you to visit mine! :)

    riversrecipereview.blogspot.com

    ReplyDelete
    Replies
    1. Great blog Alyssa. I added you to my blog roll. I am so excited to keep up with you. Thank you for visiting.

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