Recipe
Raspberry Sour Cream Pie
Yields2 9-inch pies Total2 hours
dessert
Description
A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all
Ingredients
- 2 (9 inch) unbaked pie crusts
- 2 eggs
- 1 ⅓ cups sour cream
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 pinch salt
- ⅓ cup all-purpose flour
- 3 cups raspberries
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ cup chopped walnuts
- ¼ cup butter, chilled
Directions
-
1
Preheat oven to 400 degrees F (200 degrees C).
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2
In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
-
3
Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
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4
While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
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5
Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
Notes
The filling ingredients either need to be doubled to make 2 pies or use the amounts listed and only make 1 pie. The topping amounts are enough for two pies.
Nutrition Facts
Source · All Recipes