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Sour Cream Raspberry Pie

Rated as 4.45 out of 5 Stars
200

"Creamy raspberry pie with a sweet crumble topping."
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Ingredients

servings 339
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  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.
  2. Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie.
  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: 339 calories; 18.6 40.6 3.7 28 152 Full nutrition

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Reviews

Read all reviews 34
  1. 38 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

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 t...

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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.

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 t...

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 th...

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. T...

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, ...

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. ...

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 ...

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!

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 toppi...