Chef Neal's Strawberry-Rhubarb Sour Cream Pies recipe
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Ingredients
- 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
Nutrition Info
- 440.2 caloriescarbohydrate: 63.8 gcholesterol: 70.6 mgfat: 19.3 gfiber: 2 gprotein: 4.9 gsaturatedFat: 8.8 gservingSize: -sodium: 256.3 mgsugar: 46.2 gtransFat: : -unsaturatedFat: : -
Directions Chef Neal's Strawberry-Rhubarb Sour Cream Pies
Directions
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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.