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Sour Cream Raspberry Pie

Sour Cream Raspberry Pie

Name: Sour Cream Raspberry Pie
Yield: 1 - 9 inch pie
Ingredients: 1 (9 inch) pie shell; 3 cups raspberries; ¾ cup white sugar; ⅓ cup all-purpose flour; 2 cups sour cream; ½ teaspoon vanilla extract; 2 tablespoons fresh bread crumbs; 2 teaspoons white sugar; 2 teaspoons butter, melted

Rating: 4.49 stars

41 Ratings
37 Reviews
6 Photos

Creamy raspberry pie with a sweet crumble topping.

By MARBALET

Recipe Summary

Servings:

Yield:

1 - 9 inch pie

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (9 inch) pie shell
3 cups raspberries
¾ cup white sugar
⅓ cup all-purpose flour
2 cups sour cream
½ teaspoon vanilla extract
2 tablespoons fresh bread crumbs
2 teaspoons white sugar
2 teaspoons butter, melted

Directions

Step 1

In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream mixture over berries.

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Step 2

Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie.
Step 3

Bake at 400 degrees F (205 degrees C) for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack. Serve same day at room temperature.

Nutrition Facts

Per Serving:

338.6 calories; 3.7 g protein; 40.6 g carbohydrates; 28 mg cholesterol; 152.2 mg sodium. Full Nutrition

Reviews (37)

Most helpful positive review

AGADOR

09/14/2003

This is a great recipe 5 star the only thing I will add next time is a maybe a tablespoon of cornstarch to the berries to help retain the juice. Read More

Helpful

(38)

Most helpful critical review

Malissa Booth

09/17/2003

OMG this recipe was horrible! What in the name of all that is holy did you people see in this recipe? It looked horrible after baking it took forever to bake I baked it for over 40 mins at the recommended temp to give up and finally pull it out of the oven cause it was so runny looking in the middle.... and what is with the crumb topping on top it does nothing for the pie. Maybe if you used graham crackers or something instead of plain bread crumbs? The flavor wasnt even right I was embarrassed to serve this just by the look of it but even more so that I wasted money on the ingredients of this and my time and it tasted "off". I used all fresh ingredients and it was bland and lifeless. I have had 99% success with every recipe I have tried on this site but this was the worst. Read More

Helpful

(26)

41 Ratings

5 star values: 26
4 star values: 12
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

AGADOR

09/14/2003

This is a great recipe 5 star the only thing I will add next time is a maybe a tablespoon of cornstarch to the berries to help retain the juice. Read More

Helpful

(38)

AGADOR

09/14/2003

This is a great recipe 5 star the only thing I will add next time is a maybe a tablespoon of cornstarch to the berries to help retain the juice. Read More

Helpful

(38)

Malissa Booth

09/17/2003

Helpful

(26)

Mya Cooks

04/23/2007

The recipe as is isn't that good. We could taste the flour in the sour cream mixture the crumb topping should be eliminated or replaced with a better crumb mixture the flavor was bland and there needs to be more sugar. IF I were to try this recipe again I'd make some changes. For the sour cream mixture I'd use 1/4c flour an additional 2T or so of sugar and 1t vanilla extract. In the berries I'd add 2T sugar and 1T cornstarch and wouldn't bother with a crumble topping. Read More

Helpful

(14)

NITESKYE23

08/19/2004

This pie was very nice and not too sweet. I used blackberries instead of raspberries and as I only had about 1 cup of sour cream substituted the other cup with berry flavoured no fat yoghurt. Turned out beautifully and was very well received!! Read More

Helpful

(10)

MELISSA HAENER

09/14/2003

My five year old (I helped a little) made this pie for Easter. EVERYONE loved it and it was super easy! However the nine inch pans seemed a bit too big. I will either use 8 inch next time or make a little extra custard to fill the pans more. Read More

Helpful

(9)

MUSHBELLY

12/17/2002

This pie is delicious. I made it for Thanksgiving. It dissapeared way before the traditional pumpkin. Everyone loved it. I made it again but used mixed berries instead of just raspberries. Absolutely delightful...and very easy. Michelle Read More

Helpful

(8)

METTKAR

05/10/2003

This was so good! I used frozen raspberries followed the recipe exactly and it fit perfectly into a prepared frozen Pillsbury deep dish pie crust. It took less that ten minutes. I doubled the recipe and baked two at the same time. Everyone loved them. Even the kids! I will make again and experiment with other fruits. Read More

Helpful

(7)

Breea James-Selle

08/05/2006

This pie is one of my favorites. The only thing I do as some others have said is add cornstarch to the berries it can be a bit runny otherwise. Great recipe! Read More

Helpful

(6)

sarah

07/25/2006

This pie was very good. I did make a few changes it was very runny so I put it in the fridge it was alot better cold and set up nice. I also used a brown sugar flour and butter crumb topping instead. My family loved it! Read More

Helpful

(6)

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Nutritional Information

Sour Cream Raspberry Pie

Servings Per Recipe: 8
Calories: 338.6

% Daily Value *

protein: 7 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 14 %

sugars:

fat: 29 %

saturated fat: 45 %

cholesterol: 9 %

vitamin a iu: 9 %

niacin equivalents: 16 %

vitamin b6: 3 %

vitamin c: 20 %

folate: 11 %

calcium: 8 %

iron: 5 %

magnesium: 7 %

potassium: 5 %

sodium: 6 %

thiamin: 14 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Sour Cream Raspberry Pie

1 of 37

All Reviews

AGADOR

09/14/2003

This is a great recipe 5 star the only thing I will add next time is a maybe a tablespoon of cornstarch to the berries to help retain the juice.

Helpful

(38)

AGADOR

09/14/2003

This is a great recipe 5 star the only thing I will add next time is a maybe a tablespoon of cornstarch to the berries to help retain the juice.

Helpful

(38)

Malissa Booth

09/17/2003

Helpful

(26)

Mya Cooks

04/23/2007

Helpful

(14)

NITESKYE23

08/19/2004

Helpful

(10)

MELISSA HAENER

09/14/2003

Helpful

(9)

MUSHBELLY

12/17/2002

Helpful

(8)

METTKAR

05/10/2003

Helpful

(7)

Breea James-Selle

08/05/2006

This pie is one of my favorites. The only thing I do as some others have said is add cornstarch to the berries it can be a bit runny otherwise. Great recipe!

Helpful

(6)

sarah

07/25/2006

Helpful

(6)

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Sour Cream Raspberry Pie

Ingredients

Directions

Nutrition Facts

Reviews (37)

Most helpful positive review

Most helpful critical review

All Reviews for Sour Cream Raspberry Pie

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Sour Cream Raspberry Pie

Ingredients

Directions

Nutrition Facts

Reviews (37)

Most helpful positive review

Most helpful critical review

All Reviews for Sour Cream Raspberry Pie