Chef Neal'S Strawberry-Rhubarb Sour Cream Pies Recipe

Name: Chef Neal'S Strawberry-Rhubarb Sour Cream Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with the pie crusts.
2
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.
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. Leave oven on.
4
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.
5
Return pies to the hot oven. Bake until filling is set, 20 to 25 minutes.

1363

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (9 inch) frozen pie crusts, 2 cups sour cream, 4 large eggs, 3 cups white sugar, and more.

Yes, Chef Neal'S Strawberry-Rhubarb Sour Cream Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chef Neal'S Strawberry-Rhubarb Sour Cream Pies

How did you like this recipe?

Frequently Asked Questions