Sour Cream Rhubarb Pie

• 1 homemade unbaked pie shell
• 3 cups chopped rhubarb
• 1 egg, slightly beaten
• 1 12 cups sugar
• 1 dash salt
• 3 tablespoons tapioca
• 1 cup sour cream

1. Roll out a single crust and put it into a deep-dish pie pan.
2. Put rhubarb in pie shell.
3. Mix all remaining ingredients together and pour over the rhubarb.
4. Bake at 450 degrees for 15 minutes.
5. Reduce heat to 350 degrees and bake for 35 to 45 minutes or until filling has formed and is lightly browned.

shell, rhubarb, egg, sugar, salt, tapioca, sour cream

Taken from www.food.com/recipe/sour-cream-rhubarb-pie-95207 (may not work)