Rose Mary Mogan


I found this tasty recipe on the back of the can of LUCKY LEAF PREMIUM BRAND Strawberry Rhubarb Pie filling, and was just dying to try it out. I love strawberry Rhubarb pie, and I also love egg custard pie, so I was very anxious to give this one a try too.

It has the consistency of a custard pie with added fruit, and is quite simple to make. The thin buttery crumb topping on top adds just a bit of crunch as you bite into it. It is quite tasty and different from a regular custard pie. Give it a try the next time you want something different. I made 2 pies so I could share with the neighbor.

★★★★★ 1 vote
6-8 depending on portion size
15 Min
55 Min


9 inch deep dish frozen pie shell
8 oz
sour cream (1 cup) i used daisy brand
3/4 c
1 large
egg, room temperature
2 Tbsp
flour, (i used arrow root)
2 tsp
vanilla extract (i used vanilla bean paste)
1 can(s)
21 oz. lucky leaf strawberry rhubarb pie filling


3 Tbsp
2 Tbsp
3 Tbsp
cold butter, (cut into small pat pieces)


1The recipe I have shared with you is for one pie, although I did make two pies. PREHEAT THE OVEN TO 400 DEGREES F.
2These are some of the main ingredients to make the pie. I only needed 1 egg for each of the pies that I made. Not the 4 that are pictured.
3Using a large bowl add in the sour cream, sugar, flour or Arrowroot, vanilla Bean paste & the large egg.
4Beat till blended together. FYI: Arrowroot is a powdered starch similar to corn starch that is used for thickening soups, sauces, gravies and desserts. But in gravies it does not clump together when chilled, it maintains it's liquid form. It is a bit more pricey than corn starch. I LIKE WORKING WITH IT.
5Add in the canned Fruit.
6Using a spatula carefully blend the fruit into the sour cream mixture and pour into deep dish pie shell. Place Pie tin on a baking or cookie sheet to catch any potential drips from pie. Bake in preheated 400 degree F. oven for 25 minutes.
7While the pie is baking, prepare the top crust by blending the sugar and flour together, then cut the butter into small pieces and add to topping mixture and blend together with a pastry blender or large 4 tined fork, until mixture is crumbly and mixed together.
8After 25 minutes of baking, carefully sprinkle the topping ingredients on top of the pie, and return to oven to bake an additional 15 minutes or until top is browned. My topping took an EXTRA 15 minutes to brown. REMOVE FROM OVEN, COOL DOWN TO ROOM TEMPERATURE, & CHILL IF DESIRED BEFORE SERVING.
9When pie is cooled or chilled, cut and enjoy.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy