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Raspberry Sour Cream Pie
At a Glance
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hr 10 min
- Yield
- 8.00 serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Raspberry Sour Cream Pie brings together 1 pastry for a double-crust 9-inch pie, 4 cups frozen unsweetened raspberries, 1 cup sugar in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 1 pastry for a double-crust 9-inch pie
- 4 cups frozen unsweetened raspberries
- 1 cup sugar
- 1/4 cup quick-cooking tapioca
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon
- 1 cup sour cream
- 1 tablespoon sugar
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Instructions
In a kettle, combine frozen raspberries, sugar, tapioca and a little water (enough to cover bottom of pan); cook slowly until raspberries thaw. Cook and stir for 3 minutes, then remove from heat and stir in lemon juice, cinnamon and sour cream.
Pour into unbaked pie shell. Cut top crust with cookie cutter shapes and arrange on top of filling.
Sprinkle top with sugar.
Bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.
Cool, then keep refrigerated.
Keep Cooking
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