Chef Neal's Strawberry-Rhubarb Sour Cream Pies

Chef Neal's strawberry-rhubarb sour cream pie recipe uses sour cream as the secret ingredient for an extra-rich filling and yields two 9-inch pies.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 440 Calories

Ingredients

• 2 teaspoons vanilla extract
• 4 large eggs
• 6 tablespoons butter
• 3 cups white sugar
• 4 tablespoons all-purpose flour
• 2 cups sour cream
• 3 cups chopped rhubarb
• 3 cups sliced strawberries
• 2 (9 inch) frozen pie crusts
• 0.5 teaspoon salt
• 0.5 cup packed brown sugar

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with pie crusts.

Step 2

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.

Step 3

Combine sour cream and eggs in a large bowl; stir in sugar, ¼ cup flour, vanilla, and salt until well blended. Fold in strawberries and rhubarb until evenly distributed; divide filling between pie crusts. Cover pie crusts with aluminum foil.

Step 4

Meanwhile, combine brown sugar and remaining ½ cup flour in a medium bowl; cut in butter until mixture resembles coarse crumbs.

Step 5

Sprinkle pies with crumb mixture; continue baking until filling is set, 20 to 25 minutes more.