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

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.