Cookie
Administrator
Preheat oven to 450F
Prepare pastry: roll out half of dough and line a 9" pie plate. Trim and flute edge. Do not prick.
One 9" pie.
Beat with rotary beater until smooth:
1/3 cup pre-sifted Monarch soft wheat flour
1 1/2 cups granulated sugar
1 cup thick dairy sour cream
Arrange evenly in unbaked 9" pie shell:
4 cups cubed fresh rhubarb
Pour sour cream mixture over top.
Sprinkle with a mixture of:
1/2 cup pre-sifted Monarch soft wheat flour
1/2 cup lightly packed brown sugar
1/4 cup butter or margarine
Bake in preheated 450F oven for 15 minutes, or until pastry is golden. Reduce heat to 350F and continue baking for an additional 30 to 35 minutes, or until fruit is tender and filling is set.
Prepare pastry: roll out half of dough and line a 9" pie plate. Trim and flute edge. Do not prick.
One 9" pie.
Beat with rotary beater until smooth:
1/3 cup pre-sifted Monarch soft wheat flour
1 1/2 cups granulated sugar
1 cup thick dairy sour cream
Arrange evenly in unbaked 9" pie shell:
4 cups cubed fresh rhubarb
Pour sour cream mixture over top.
Sprinkle with a mixture of:
1/2 cup pre-sifted Monarch soft wheat flour
1/2 cup lightly packed brown sugar
1/4 cup butter or margarine
Bake in preheated 450F oven for 15 minutes, or until pastry is golden. Reduce heat to 350F and continue baking for an additional 30 to 35 minutes, or until fruit is tender and filling is set.
