Ingredients for 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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How to Make 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
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Pies And Tarts Desserts Fruit Canadian Easy Dinner Party Kid Friendly Pies Dietary Low Sodium Egg Free Ontario Free Of Something Low In Something 3 Steps Or Less 4 Hours Or Less Nut Free From Scratch
