Chef Neal’s Strawberry-Rhubarb Sour Cream Pies

Prep Time:
20 mins

Cook Time:
55 mins

Total Time:
1 hr 15 mins

Servings:
16

Yield:
2 (9-inch) pies

Ingredients

Directions

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

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.

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.

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

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

Nutrition Facts (per serving)