Raspberry Sour Cream Pie

It’s National Raspberry Cream Pie day. Laurie Crowell from Golden Fig is kicking it up a notch with her recipe using sour cream!

Shortbread Crust

1 C butter
1/2 C powdered sugar
1 TB Vanilla Bean Paste
2 C flour
1/4 tsp. Baking powder

Preheat oven to 350 degrees
Combine butter, sugar and vanilla bean paste and beat until fluffy.
Mix in flour and baking powder
Pat dough into 9 inch pie plate
Bake 8-10 minutes until lightly (barely) browned. Let sit on wire rack until cool
Turn oven up to 400 degrees for next step.

Pie Filling

2 lg. Eggs
1 1/3 C sour cream
2 tsp Vanilla Bean Paste
1 C. Granulated sugar
Pinch of salt
1/3 C. Flour
Zest of 1 lemon
4 C fresh raspberries
1/2 C brown sugar
1/2 C flour
1/4 C cold butter

In large bowl, beat eggs until smooth.
Mix in sour cream, vanilla and lemon zest
Stir in sugar, flour and salt.
Gently fold in raspberries
Pour into shortbread crust
Crimp foil around edges of crust so it doesn’t brown too much.
Place pie in oven and bake for 30-36 minutes until pie is nearly set.
Sprinkle Streusel on top and bake until topping is bubbly and brown
Allow to cool before cutting.

Print Friendly, PDF & Email