![](https://cdn.statically.io/img/www.allrecipes.com/thmb/TCNQ44OGgRCgdeXy7ENRPd5W70A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2395064-70150e264bfa4700b48fb7ed0f524b12.jpg)
Ingredients
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2 (9 inch) frozen pie crusts
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2 cups sour cream
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4 large eggs
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3 cups white sugar
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4 tablespoons all-purpose flour
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2 teaspoons vanilla extract
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½ teaspoon salt
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3 cups sliced strawberries
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3 cups chopped rhubarb
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½ cup packed brown sugar
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½ cup all-purpose flour
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6 tablespoons butter
Directions
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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.
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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.
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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.
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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 | 10% |
Vitamin C 20mg | 23% |
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.