Raspberry Sour Cream Pie

Recipe by Kaarin
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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