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Ingredients
| 9" pie shells: 2 shells |
| eggs: 2 |
| sour cream: 1 1/3 cups |
| vanilla extract: 1 tsp |
| granulated sugar: 1 cup |
| salt: 1 dash |
| all-purpose flour (unsifted): 1/3 cup |
| raspberries: 3 cups |
| light brown sugar (packed): 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| walnuts (chopped): 1/2 cup |
| salted butter: 1/4 cup (chilled) |
Raspberry Sour Cream Pie
Credit: AllRecipes
User rating:
"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 year! This recipe makes 2 pies."
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Prep Time
20 min -
Cook Time
40 min -
Servings
16 serving(s)
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Directions
- Preheat oven to 400 degrees F (200 degrees C).
- 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. Divide into 2 unbaked pie crusts.
- Bake in preheated oven for 30 to 35 minutes, or until the center begins to set. Sprinkle with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
- To make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly.