Sour Cream Raspberry Pie

Sour Cream Raspberry Pie
  • 1 (9 inch) pie shell
  • 3 cups raspberries
  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 2 cups sour cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons fresh bread crumbs
  • 2 teaspoons white sugar
  • 2 teaspoons butter, melted


  1. In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream mixture over berries.
  2. Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie.
  3. Bake at 400 degrees F (205 degrees C) for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack. Serve same day at room temperature.

03/15/2017
Sour Cream Raspberry Pie, recipe PT15M PT1H 5 455 calories

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