Chef Neal's Strawberry Rhubarb Sour Cream Pies

Ingredients

• 1 9-inch single-crust pie crust
• 2 cups strawberries, hulled and halved
• 1 cup rhubarb, diced
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground allspice
• 1 cup sour cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 425°F.
2. In a large bowl, mix together strawberries, rhubarb, sugar, cornstarch, salt, cinnamon, nutmeg, and allspice until combined.
3. Line a 9-inch pie plate with the pie crust and pour the strawberry rhubarb mixture into the crust.
4. In a separate bowl, mix together sour cream, butter, and vanilla extract until well combined.
5. Pour the sour cream mixture over the strawberry rhubarb mixture in the pie crust.
6. Bake in preheated oven for 15 minutes, then reduce the heat to 375°F and bake for an additional 45 minutes, or until the top is golden brown.
7. Allow to cool before serving.

Interesting Facts

• Rhubarb is a vegetable, not a fruit!
• Strawberries are an excellent source of vitamin C.
• Sour cream is a versatile ingredient that can be used in both sweet and savory dishes.