Deep Dish Pie Recipe
Ingredients
| Pastry for 1 -crust 9-inch deep-dish pie | ||
| 2 cups strawberries, hulled | ||
| All purpose flour | 1/2 Cup (16 tbs) (Topping) | |
| Brown sugar | 1/2 Cup (16 tbs) (Topping) | |
| Rhubarb | 2 Cup (16 tbs), diced (Topping) | |
| Sour cream | 2 Cup (16 tbs) (Topping) | |
| Egg | 1 (Topping) | |
| Sugar | 1 1/2 Cup (16 tbs) (Topping) | |
| All purpose flour | 1/3 Cup (16 tbs) (Topping) | |
| Butter | 1/4 Cup (16 tbs) (Topping) | |
Directions
Line a 9-inch deep-dish pie plate with pastry.
Stir together strawberries and diced rhubarb; pour into pie plate.
In a separate bowl, stir together sour cream, egg, sugar, and flour.
Pour over strawberries and rhubarb.
To make topping: Stir together flour, brown sugar, and butter.
Sprinkle topping over pie.
Bake in a 450°F oven for 15 minutes; then turn oven down to 350°F and bake for 30 minutes more, or until crust and topping are golden brown.
Stir together strawberries and diced rhubarb; pour into pie plate.
In a separate bowl, stir together sour cream, egg, sugar, and flour.
Pour over strawberries and rhubarb.
To make topping: Stir together flour, brown sugar, and butter.
Sprinkle topping over pie.
Bake in a 450°F oven for 15 minutes; then turn oven down to 350°F and bake for 30 minutes more, or until crust and topping are golden brown.
Chef
