Chef Neal'S Strawberry-Rhubarb Sour Cream Pies - cooking recipe

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
    1/2 teaspoon salt
    3 cups sliced strawberries
    3 cups chopped rhubarb
    1/2 cup packed brown sugar
    1/2 cup all-purpose flour
    6 tablespoons butter
Preparation
    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.

Leave a comment