Chef Neal's Strawberry-Rhubarb Sour Cream Pies
Description
Chef Neal's strawberry-rhubarb sour cream pie recipe uses sour cream as the secret ingredient for an extra-rich filling and yields two 9-inch pies.
Ingredients
•
2 (9 inch) frozen pie crusts
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2 cups sour cream
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4 large eggs
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3 cups white sugar
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4 tablespoons all-purpose flour
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2 teaspoons vanilla extract
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1/2 teaspoon salt
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3 cups sliced strawberries
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3 cups chopped rhubarb
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1/2 cup packed brown sugar
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6 tablespoons butter
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with pie crusts.
2
Combine sour cream and eggs in a large bowl; stir in sugar, ¼ cup flour, vanilla, and salt until well blended. Fold in strawberries and rhubarb until evenly distributed; divide filling between pie crusts. Cover pie crusts with aluminum foil.
3
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.
4
Meanwhile, combine brown sugar and remaining ½ cup flour in a medium bowl; cut in butter until mixture resembles coarse crumbs.
5
Sprinkle pies with crumb mixture; continue baking until filling is set, 20 to 25 minutes more.