Thursday, July 14, 2011
This is most likely the last pie I'll make before my CT vacation and move to MD. My husband's Aunt Sally made this for us when we went up to northern MI to visit family last week. As she would tell you, it's a snap to throw together and tastes like you've been working it all day. I particularly like the cheesecakey tang the sour cream imparts. It's a nice alternative to the traditional Rhubarb Custard pie. The recipe can be found here. I made a couple changes. I used 1 c. white sugar and 1/2 c. brown sugar for the filling (because I ran out of white) and threw in 1/2 t. Penzey's cinnamon for the streusel topping. Delicious! Thanks Aunt Sally!
Current Pie Tally: 58