Chef Neal's Strawberry-Rhubarb Sour Cream Pies
Recipe by Neal from allrecipes.com
Dessert 1 Hr. 15 Mins.
Ingredients
16
16 servings
- •2 (9 inch) frozen pie crusts
- •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
- •½ cup packed brown sugar
- •½ cup all-purpose flour
- •6 tablespoons butter
Instructions
- Preheat 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.
Nutritional Facts
Per 16 servings
- Calories: 440
- Carbohydrate: 64g
- Fat: 19g
- Fiber: 2g
- Protein: 5g
- Sugar: 46g
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