Ingrédients pour Sour Cream Raspberry Pie
- Raspberries
- 1/4 cup all-purpose flour (for filling), 1/4 cup all-purpose flour (for topping)
- 3/4 cup granulated sugar
- 1 cup sour cream
- 1/2 cup packed brown sugar
- 1/2 cup (1 stick) cold unsalted butter
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Comment préparer Sour Cream Raspberry Pie
- Preheat oven to 450°F (232°C).
- In a large bowl, gently combine 4 cups fresh or frozen raspberries, 1/4 cup all-purpose flour, 3/4 cup granulated sugar, and 1 cup sour cream. Pour mixture into a 9-inch unbaked pie crust.
- In a separate bowl, combine 1/2 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the raspberry filling.
- Bake for 15 minutes at 450°F (232°C).
- Reduce oven temperature to 350°F (177°C) and continue baking for 50 minutes, or until the crust is golden brown and the filling is bubbly and set. Insert a knife near the center; if it comes out clean, the pie is done.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
191g
Fat
55g
Carbs
21g