Zutaten für Raspberry Sour Cream Pie
- Pastry For A Double Crust 9 Inch Pie
- Frozen Unsweetened Raspberries
- ¾ cup granulated sugar (plus 1 tablespoon for topping)
- Quick Cooking Tapioca
- 2 tablespoons lemon juice
- ½ teaspoon ground cinnamon
- 1 cup sour cream
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Zubereitung von Raspberry Sour Cream Pie
- In a medium saucepan, combine 3 cups frozen raspberries, ¾ cup granulated sugar, ¼ cup tapioca starch, and ¼ cup water.
- Cook over medium-low heat, stirring frequently, until the raspberries thaw and the mixture begins to thicken (about 8-10 minutes).
- Stir in 2 tablespoons lemon juice, ½ teaspoon ground cinnamon, and 1 cup sour cream. Cook for 1 minute more, stirring constantly, then remove from heat.
- Pour the raspberry filling into a 9-inch unbaked pie crust.
- Cut a second pie crust into fun shapes using cookie cutters. Arrange the shapes on top of the filling.
- Sprinkle the top crust with 1 tablespoon of granulated sugar.
- Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and bake for another 25-30 minutes, or until the crust is golden brown and the filling is set.
- Let the pie cool completely on a wire rack before refrigerating for at least 2 hours to allow the filling to set. Serve chilled, with whipped cream or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
144g
Fat
35g
Carbs
21g
