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Authentic Amish Rhubarb Sour Cream Pie with Crumb Topping

Close-up of a slice of Amish Rhubarb Sour Cream Pie showing pink rhubarb filling and a thick, golden brown crumb topping.
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Make a traditional Amish Rhubarb Sour Cream Pie featuring a creamy, tart filling and a buttery, nutty crumb topping instead of a second crust.

Ingredients

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  • 1 9-inch unbaked pie crust (bottom only)
  • 4 cups fresh rhubarb, cut into 1-inch pieces
  • 1 1/2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • 1 cup sour cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or walnuts (for topping)
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Place the unbaked pie crust in a 9-inch pie plate.
  2. In a large bowl, combine the cut rhubarb and 1 1/2 cups of granulated sugar. Let this mixture sit for 15 minutes to draw out some liquid.
  3. In a separate medium bowl, whisk together the 1/2 cup of flour, sour cream, eggs, vanilla extract, and salt until smooth. This is your creamy filling base.
  4. Drain any excess liquid from the sugared rhubarb. Gently fold the rhubarb pieces into the sour cream mixture until they are evenly coated.
  5. Pour the entire rhubarb and sour cream mixture into the prepared pie crust.
  6. Prepare the crumb topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and chopped nuts. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Sprinkle the crumb topping evenly over the rhubarb filling.
  8. Bake the pie for 50 to 60 minutes. The filling should be set, and the topping should be golden brown. If the edges of the crust brown too quickly, cover them loosely with foil.
  9. Cool the pie completely on a wire rack for at least 3 hours before slicing. This cooling time is essential for the filling to set properly.

Notes

  • For a traditional Pennsylvania Dutch rhubarb pie flavor, use fresh, tart rhubarb.
  • Do not skip the cooling time; the custard-like filling needs time to firm up after baking.
  • If you prefer a traditional top crust over the crumb topping, use a lattice or full top crust and reduce the baking time slightly if the filling seems done early.

Nutrition

Find it online: https://cravybite.link/amish-rhubarb-sour-cream-pie/