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    You are in: Home / Recipes / Raspberry Sour Cream Pie Recipe
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    Raspberry Sour Cream Pie

    Raspberry Sour Cream Pie. Photo by Kaarin

    1/1 Photo of Raspberry Sour Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Kaarin's Note:

    This delicious pie uses frozen raspberries. The kids love the cookie cutter shapes on top. I came up with this one myself to help use all the raspberries I froze last summer. Top with cool whip or serve with ice cream.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Pour into unbaked pie shell. Cut top crust with cookie cutter shapes and arrange on top of filling.
    3. 3
      Sprinkle top with sugar.
    4. 4
      Bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.
    5. 5
      Cool, then keep refrigerated.

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    Ratings & Reviews:

    • on May 17, 2008


      When I saw the great pic you took of the pie I had to make it. I had everything I needed. I didn't use the cinnamon, personal preference. I would have liked to put the star cutouts you had on yours but I couldn't find the star cutout. I just made a regular 2 cusst pie. Thanks for posting Kaarin.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raspberry Sour Cream Pie

    Serving Size: 1 (176 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 451.6
    Calories from Fat 189
    Total Fat 21.0 g
    Saturated Fat 7.0 g
    Cholesterol 14.9 mg
    Sodium 300.6 mg
    Total Carbohydrate 63.9 g
    Dietary Fiber 5.7 g
    Sugars 36.2 g
    Protein 4.1 g

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