Strawberry Rhubarb Cream Pie

I've had some friends say "Strawberry Rhubarb pie is amazing - why on earth would you need to add cream?" Well, my friends, this is sour cream or plain yogurt and the tangy creaminess it adds makes a great taste even better. While we prefer sour cream a hearty plain (or vanilla, or even lemon) yogurt could work as well.

pastry for a single crust 10" pie
4 cups rhubarb, cubed
2 cups strawberries, sliced
1 cup sour cream
1½ cups white sugar
1/3 cup all-purpose flour, unbleached

Topping:
½ cup packed brown sugar
½ cup all-purpose flour, unbleached
¼ cup butter, softened

Preheat oven to 450°F (230°C, Gas Mark 8).

Prepare pie crust and line a 10" or 9" deep dish pie plate.

Filling:
Mix together the sugar, flour and sour cream then combine with strawberries and rhubarb. Pour into pie shell.

Topping:
In a small bowl blend the flour and brown sugar. Stir in the softened butter until crumbly. Sprinkle over the pie mixture.

Bake for 15 minutes. Reduce heat to 350°F (180°C, Gas Mark 4) and continue to bake for another 30 minutes.

Remove from heat and let cool 10 minutes before serving.

Makes 6 servings.