Sour Cream Raspberry Pie

Sour Cream Raspberry Pie is hands down one of my favourite pies to eat. I love the sweet and tart flavour of the raspberries and sour cream baked together in a crispy pastry bottom and a buttery crumble topping.  Full disclosure, this recipe is from a newly purchased cookbook that shall remain nameless. The recipe didn’t work.

I had invited friends to dinner and had planed on serving it for dessert. The original recipe was a disaster! My friends graciously finished their slices but truthfully I was mortified.

A huge pet peeve of mine is when someone shares an untested recipe. Had I never baked a pie before, I would have thought that it was me not the recipe. I had my doubts as I was putting the original recipe together but decided to blindly follow the directions and see what happened. It was the ugliest pie I’d ever seen. Even after cooking it far longer than the recipe suggested it was still uncooked.

Whenever this happens to me, I’m like a dog on a bone until I figure it out. Some of my best recipes have evolved from really bad beginnings.

My pie crust recipe for my Sour Cream Raspberry Pie can be found here.

I always use frozen raspberries in the winter for my baking. Fresh commercial raspberries are cost prohibitive and frozen raspberries work perfectly.

When I’m harvesting raspberries in the summer, I usually don’t have time for pie making so I freeze almost every raspberry that I grow.  Picked when they are perfectly ripe, flash frozen then bagged, my raspberries taste like they were just picked.

Just remember when you’re baking with frozen fruit to add extra time in the oven so the fruit has sufficient time to bake properly. I’ve allowed for frozen raspberries in my recipe.

Thanks for reading.

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Sour Cream Raspberry Pie

Rating: 5.0/5

( 3 voted )

Serves: 8 Prep Time: 1 Hour Cooking Time: 90 Minutes 90 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1/2 recipe Double Crust - link in post

FILLING:
2 extra large eggs
1 cup sour cream
1 teaspoon pure vanilla
1/4 cup all-purpose flour
1 cup sugar1/2 teaspoon salt
4 cups frozen raspberries

WHITE SUGAR CRUMBLE:
1/2 cup cold butter
3/4 cup flour
1/2 cup white sugar

Instructions

1. Line a 9 inch pie plate with pastry.
2. Crimp edges and place shell in the fridge.
3. In a large bowl whisk eggs until frothy.
4. Whisk in sour cream and pure vanilla until well combined.
5. In a separate bowl, whisk the flour, sugar and salt together.
6. Mix the dry ingredients into the sour cream mixture until completely emulsified. Set aside.

WHITE SUGAR CRUMBLE

1. Grate cold butter with box grater on the large whole side.
2. Whisk flour and sugar together.
3. Add grated butter and cut in with a pastry blender until in resembles a crumbly texture.

TO FILL PIE:

1. Pour 1/2 cup of sour cream mixture into the bottom of the pie shell and spread out evenly.
2. Place raspberries over sour cream mixture.
3. Pour remaining sour cream mixture evenly over berries then smooth out as best you can.
4. Spoon crumble evenly over the top.
5. Place assembled pie back in fridge for 30 minutes.
6. Preheat oven to 350*F
7. Line a baking sheet with parchment paper then place chilled pie on top then place in preheated oven for 60 minutes.
8. Pie is cooked when crust is browned on the bottom and top is oozy and crispy looking.
9. Chill completely before serving.