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| RASPBERRY SOUR CREAM PIE | |
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1 9" unbaked pie shell 2 eggs 1 1/3 c. sour cream 1 tsp. vanilla 1 c. sugar 1/3 c. flour Pinch of salt 3 c. fresh raspberries TOPPING: 1/2 c. loosely packed brown sugar 1/2 c. flour 1/2 c. chopped walnuts 1/4 c. firm butter Beat eggs; whisk in sour cream and vanilla. Mix sugar, flour and salt. Add to egg mixture. Gently stir in raspberries. Pour into pie shell and bake at 400 degrees for 30-35 minutes or until stir is almost set. Mix brown sugar, flour and nuts. Cut in butter until mixture is crumbly. Sprinkle over hot pie. Bake 10-15 minutes longer. | |
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recipe reviews #51377
Amanda Willis (British Columbia) says:
My family and friends Love this recipe!!! My Father inlaw was the one that first found this recipe and started making tarts from it. We usually double the recipe because we make so many tarts and we've found if you add a 1/2 cup more flour then asked for in a doubled batch makes themix a little more thicker which helps it bake and set faster.
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