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SOUR CREAM RASPBERRY PIE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Clowers Estate in Arlington, Texas in 1989. 1 single crust pie shell 3 cups raspberries 3/4 cup granulated sugar 1/3 cup all purpose flour 2 cups sour cream 1/2 teaspoon vanilla extract 2 tablespoons flour 2 teaspoons brown sugar 2 teaspoons butter melted In a bowl combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries evenly in pie shell. Spread sour cream mixture over berries. Combine flour, 2 teaspoons sugar and melted butter until crumbly. Sprinkle over pie. Bake at 400 for 40 minutes. Cool on rack. Serve same day at room temperature.



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