Chef Neal's Strawberry-Rhubarb Sour Cream Pies
This recipe turned me into a strawberry rhubarb pie fanatic!
Recipe Summary 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.
Ingredients | Strawberry Pie Recipes Using Frozen Strawberries2 (9 inch) frozen pie crusts2 cups sour cream4 large eggs3 cups white sugar4 tablespoons all-purpose flour2 teaspoons vanilla extract½ teaspoon salt3 cups sliced strawberries3 cups chopped rhubarb½ cup packed brown sugar½ cup all-purpose flour6 tablespoons butterDirectionsPreheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with the pie crusts.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.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.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.Return pies to the hot oven. Bake until filling is set, 20 to 25 minutes.Info | Strawberry Pie Recipes Using Frozen Strawberriesprep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
16
Yield:
2 9-inch pies
TAG : Chef Neal's Strawberry-Rhubarb Sour Cream PiesDessert Recipes, Pies, Fruit Pie Recipes, Strawberry Pie Recipes,
