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.

Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hrs 15 mins
2 9-inch pies


  • 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

  • ½ teaspoon salt

  • 3 cups sliced strawberries

  • 3 cups chopped rhubarb

  • ½ cup packed brown sugar

  • ½ 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.

Nutrition Facts (per serving)

440 Calories
19g Fat
64g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 440
% Daily Value *
Total Fat 19g 25%
Saturated Fat 9g 44%
Cholesterol 71mg 24%
Sodium 256mg 11%
Total Carbohydrate 64g 23%
Dietary Fiber 2g 7%
Total Sugars 46g
Protein 5g
Vitamin C 20mg 102%
Calcium 75mg 6%
Iron 1mg 8%
Potassium 204mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love