Crust for 9 1/2” deep dish pie shell
| 1 3/4 cups sugar | 1 cup sour cream |
| 3 Tbs. cornstarch | 1 tsp. vanilla |
| 1/4 tsp. salt | 1 Tbs. grated orange rind |
| 1 egg, beaten | 3 1/2 cups 1/2” diced rhubarb |
| 3/4 cup flour | 1/4 tsp. salt |
| 1/2 cup sugar | 1/3 cup sliced almonds |
| 1 tsp. cinnamon | 5 Tbs. butter, melted |
Preheat oven to 400F.
Filling: Combine all pie ingredients except rhubarb. Whisk well to blend. Add rhubarb. Pour into crust. Bake 15 minutes. Reduce heat to 350F., bake 25 minutes. Sprinkle prepared topping over pie. Bake 15 minutes or until golden brown. Cool on rack. Crumb
Crunch Topping: Combine everything except butter. Stir the butter into dry ingredients to make small lumps.