Sour Cream Rhubarb Pie

Sour Cream Rhubarb Pie

• One 9-inch pastry shell, unbaked (I recommend 10 inch deep dish)
• 3 cups rhubarb, cut up
• 1 egg, slightly beaten
• One and a half cups sugar
• Dash of salt
• 3 tablespoons tapioca
• 1 cup sour cream

Place rhubarb in pie shell. Blend together the rest of the ingredients and pour over rhubarb. Bake in preheated oven at 450 degrees for 15 minutes. Then reduce heat
to 350 degrees and bake 35 to 45 minutes longer, or until filling has firmed and is lightly brown.