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.

Neal

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Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
16
Yield:
2 9-inch pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Line 2 pie plates with the pie crusts.

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  • 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.

Nutrition Facts

440 calories; protein 4.9g; carbohydrates 63.8g; fat 19.3g; cholesterol 70.6mg; sodium 256.3mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/11/2020
Single pie with graham cracker crust. We read the reviews and decided to remove about 1/2 cup of the sour cream butter and egg mix.. We used 3 cups rhubarb and 2 1/2 cups of strawberries. The graham crax browned too easily before pie was done. We baked the crust first as well. 3min at 400 for the crust. The pie tasted great with tastes blending well. It was only slightly moist, falling apart but crust kept all together. We will be doing this again- loved by all! Thanks for a decent pie. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/30/2019
OMG soooo yummy!!! I had more filling than crust and I cooked that and it was also delicious with the carby crust!! Read More
Rating: 4 stars
05/11/2020
Single pie with graham cracker crust. We read the reviews and decided to remove about 1/2 cup of the sour cream butter and egg mix.. We used 3 cups rhubarb and 2 1/2 cups of strawberries. The graham crax browned too easily before pie was done. We baked the crust first as well. 3min at 400 for the crust. The pie tasted great with tastes blending well. It was only slightly moist, falling apart but crust kept all together. We will be doing this again- loved by all! Thanks for a decent pie. Read More
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