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Chef Neal's Strawberry-Rhubarb Sour Cream Pies

Chef Neal's Strawberry-Rhubarb Sour Cream Pies

Cost $15, save $25

Source: Recommended by CookPal

  • 55 Min
  • 16 Servings
  • $15

INGREDIENTS

  • Pie Crust

    • 2 (9 inch) frozen pie crusts

  • Filling

    • 🥛 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

  • Topping

    • 🍚 ½ cup packed brown sugar
    • 🌾 ½ cup all-purpose flour
    • 🧈 6 tablespoons butter

STEPS

1

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

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.

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.

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.

5

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

NUTRIENTS

Per 1 serving

🔥

440

Calories

  • 5
    Protein
  • 64
    Carbs
  • 19
    Fats

💡 Use fresh strawberries and rhubarb to enhance the flavor.For a crisper topping, chill the crumb mixture for 10 minutes prior to sprinkling.Allow the pies to cool completely before slicing to help the filling set properly.