Raspberry-rhubarb sour-cream pie.
Ingredients:
Unbaked pie crust, preferably nice and thick
1 cup sour cream
1 egg
2/3 cup sugar
1/3 cup flour
4 cups rhubarb, chopped
2 cups raspberries
Topping:
1/2 cup flour
1/2 cup light brown sugar
1/2 stick melted salted butter (or add salt)
Directions:
Preheat the oven to 400.
The topping: Mix the flour, sugar and butter.
Then the filling: Mix sour cream, egg, sugar and flour until smooth. Fold in the fruit gently. Transfer the resulting slurry into your pie crust. Don’t let it sit around. Crumble the topping on top. Stick it in the oven. Cook it, perhaps an hour, until it’s all puffy and browned on top. Let it cool at least an hour, more if you’re extra virtuous.
