Chef Neal's Strawberry-Rhubarb Sour Cream Pies

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with pie crusts.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, combine brown sugar and remaining ½ cup flour in a medium bowl; cut in butter until mixture resembles coarse crumbs.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Sprinkle pies with crumb mixture; continue baking until filling is set, 20 to 25 minutes more.'}

📊 Nutrition Facts

Per serving (16 servings total)