Name: Chef Neal's Strawberry-Rhubarb Sour Cream Pies
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Frozen pie crusts - 2 (9 inch); Sour cream - 2 cups; Large eggs - 4; White sugar - 3 cups; All-purpose flour - 4 tablespoons; Vanilla extract - 2 teaspoons; Salt - ½ teaspoon; Sliced strawberries - 3 cups; Chopped rhubarb - 3 cups; Packed brown sugar - ½ cup; All-purpose flour - ½ cup; Butter - 6 tablespoons

Chef Neal's Strawberry-Rhubarb Sour Cream Pies

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chef Neal's Strawberry-Rhubarb Sour Cream Pies

1. Frozen pie crusts - 2 (9 inch)

2. Sour cream - 2 cups

3. Large eggs - 4

4. White sugar - 3 cups

5. All-purpose flour - 4 tablespoons

6. Vanilla extract - 2 teaspoons

7. Salt - ½ teaspoon

8. Sliced strawberries - 3 cups

9. Chopped rhubarb - 3 cups

10. Packed brown sugar - ½ cup

11. All-purpose flour - ½ cup

12. Butter - 6 tablespoons

How to cook deliciously - Chef Neal's Strawberry-Rhubarb Sour Cream Pies

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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