Chef Neal's Strawberry-Rhubarb Sour Cream Pies

Everybody is familiar with strawberry-rhubarb pie, but very few have tasted this sour cream version. One taste of this and you'll want to smack your grandmother! It is that good.

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

Ingredients

• ½ cup packed brown sugar
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 4 large eggs
• 6 tablespoons butter
• 3 cups white sugar
• ½ cup all-purpose flour
• 4 tablespoons all-purpose flour
• 2 cups sour cream
• 3 cups chopped rhubarb
• 3 cups sliced strawberries
• 2 (9 inch) frozen pie crusts

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Return pies to the hot oven. Bake until filling is set, 20 to 25 minutes.