Chef Neal’s Strawberry-Rhubarb Sour Cream Pies
2 (9 inch) frozen pie crusts
2 cups sour cream
4 large eggs
3 cups white sugar
4 tablespoons all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt
3 cups sliced strawberries
3 cups chopped rhubarb
½ cup packed brown sugar
½ cup all-purpose flour
6 tablespoons butter
Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with the pie crusts.
Stir sour cream and eggs together in a large bowl. Stir in sugar, 4 tablespoons flour, vanilla extract, and salt. Stir in strawberries and rhubarb. Pour filling into the 2 pie crusts. Cover with aluminum foil.
Bake in the preheated oven until crust is lightly browned, about 15 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until filling is soft and nicely thickened, about 20 minutes more. Leave oven on.
Stir brown sugar and 1/2 cup flour together in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over the pie fillings.
Return pies to the hot oven. Bake until filling is set, 20 to 25 minutes.
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