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
- frozen pie crusts: 2 piece (9 inch)
- sour cream: 2 cups
- eggs: 4 piece
- white sugar: 3 cups
- all-purpose flour: 4 Tbsp
- vanilla extract: 2 tsp
- salt: 0.5 tsp
- strawberries: 3 cups (sliced)
- rhubarb: 3 cups (chopped)
- packed brown sugar: 0.5 cup
- all-purpose flour: 0.5 cup
- butter: 6 Tbsp
Metric Conversion
Stages of cooking
-
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.
