Sour Cream Apple Rhubarb Pie

I don’t know how it happened, maybe it was the rhubarb butter recipe several weeks back, but suddenly I am more in love with rhubarb. I used to be a take it or leave it kind of rhubarb person, but mostly leave it. I enjoyed the rhubarb butter on a piece of sourdough toast, and that was the hook, line and sinker. For this pie I used 3 apples and 3 pieces of rhubarb stem. You can slightly adjust the amount of apple and rhubarb, as long as they end up being 3 cups total, just remember if you use more rhubarb, you will have to increase the sugar slightly.

I recently came across some research that says we are better off eating with the seasons and the spring and early summer on the prairies is rhubarb season. Both rhubarb and apples are filled with a large variety of health benefits. Research shows that rhubarb may be beneficial for diabetes as it mimics the action of insulin, allowing the sugar to enter the cell, where it may be burned instead of circulating in the blood.

Apples are an excellent source of flavonoid and polyphenol antioxidants. Cornell University researcher, Professor Chong Yong Lee has said this of the natural chemicals in apples “Some of the chemicals are known to be anti-allergenic; some are anti-carcinogenic, anti-inflammatory, anti-viral. Now I have a reason to say an apple a day keeps the doctor away.” The skins of the red delicious apple and the northern spy apple have the greatest number of antioxidants. Basically, redder apples have more disease fighting antioxidants present in the skin. Apples contain malic acid and tartaric acid which is known to help cleanse the liver of toxins, and pectin which also aids in the removal of toxins from our bodies. One apple supplies 30 per cent of the daily recommend amount of fiber. Apples are shown to help regulate blood sugar, and to reduce fat in the blood. Regular intake of apples has shown to reduce both total cholesterol and LDL cholesterol. Researchers have also found a link in the consumption of apples and the protection of the lungs, particularly from lung cancer and asthma. Apples are best eaten raw for the greatest benefit of all the nutrients. When you are cooking apples, be sure to keep the well washed skin on, as that is where the powerhouse of extraordinary antioxidants are to be found.

I hope you get to try this wonderful pie, filled with all the benefits of apples and rhubarb in a creamy and sweet custard.

Sour Cream Apple Rhubarb Pie

1 3/4 cups apples, chopped

1 1/4 cup rhubarb, finely sliced

1 premade pie shell, 9 inch

1 cup sour cream

1 tablespoon flour

2 eggs

1 teaspoon vanilla

1/2 cup sugar

Preheat the oven to 350 degrees. Slice the apples into thin slices or chop. Slice the rhubarb into 1/4-inch slices. Stir the sugar into the rhubarb, coating it well. Combine the sour cream, eggs, flour, and vanilla. Combine the apple and sugared rhubarb slices into the sour cream mixture. Pour the mixture into the pie shell and bake for 50 – 60 minutes.