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Sour Cream Raspberry Pie Recipe

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This recipe for Sour Cream Raspberry Pie is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
2 large eggs
1 1/3 cups sour cream or cream cheese (I use half and half of sour cream and cream cheese)
1/2 Tsp almond extract
1/3 cup all purpose flour
1 cup white sugar
3 cups raspberries (fresh or individually quick frozen
Streusel:
1/2 cup brown sugar
1/2 cup all purpose flour
1/4 cup melted butter
1/2 cup sliced almonds or pecans chopped (optional)
Directions:
Directions:
Set oven at 325ºF. To make the filling, combine all but the berries, Mix well, then gently fold in the berries. Pour into the raw pastry shell. Bake for 1 hour. Remove from oven.
To make streusel, stir the ingredients with a fork. Sprinkle evenly over the pie. Return to oven an additional 30 minutes, or until topping is browned and filling is just set but slightly jiggly in the center. Cool.

 

 

 

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