Raspberry Sour Cream Pie
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 8
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
Directions
- 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.
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