Chef Neal's Strawberry-Rhubarb Sour Cream Pies
Strawberry rhubarb pie is one of my family's very favorite kinds of pies, and this strawberry rhubarb pie filling recipe is now one of my favorite recipes for canning strawberries.
Recipe Summary Chef Neal's Strawberry-Rhubarb Sour Cream Pies
Everybody is familiar with strawberry-rhubarb pie, but very few have tasted this sour cream version. One taste of this and you'll want to smack your grandmother! It is that good.
Ingredients | Strawberry Pie Recipes Using Frozen Strawberries2 (9 inch) frozen pie crusts2 cups sour cream4 large eggs3 cups white sugar4 tablespoons all-purpose flour2 teaspoons vanilla extract½ teaspoon salt3 cups sliced strawberries3 cups chopped rhubarb½ cup packed brown sugar½ cup all-purpose flour6 tablespoons butterDirectionsPreheat 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.Info | Strawberry Pie Recipes Using Frozen Strawberriesprep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
16
Yield:
2 9-inch pies
TAG : Chef Neal's Strawberry-Rhubarb Sour Cream PiesDessert Recipes, Pies, Fruit Pie Recipes, Strawberry Pie Recipes,
