A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.

  • Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.

  • While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.

  • Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

Nutrition Facts

306.8 calories; protein 4.1g 8% DV; carbohydrates 36.1g 12% DV; fat 16.8g 26% DV; cholesterol 39.3mg 13% DV; sodium 167.4mg 7% DV. Full Nutrition

Reviews (185)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/15/2008
This is a great pie recipe. I make homemade pies all the time and this is a keeper. My only change on this recipe is that the filling ingredients either need to be doubled to make 2 pies or use the amounts listed and only make 1 pie. The topping amounts are enough for two pies. Read More
(125)

Most helpful critical review

Rating: 3 stars
07/25/2005
Oh either my Rasberries were "seedy" or I jsut dont like raspberries..felt like I was biting into sand..but I guess that is not the recipes fault..However..I dont think the topping "goes" with the pie part of this recipe. Topping is more for a apple pie or peach pie...but just my opinion. Read More
(7)
216 Ratings
  • 5 star values: 161
  • 4 star values: 42
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
07/15/2008
This is a great pie recipe. I make homemade pies all the time and this is a keeper. My only change on this recipe is that the filling ingredients either need to be doubled to make 2 pies or use the amounts listed and only make 1 pie. The topping amounts are enough for two pies. Read More
(125)
Rating: 5 stars
09/22/2007
This was an awesome recipe---NOTE: I followed this recipe and fit all of it into a 10-in pan. The recipe says it makes two pies---if I divided it up for two pies, it would not have been very deep. Also--I doubled the crumbly stuff on top and used mostly almonds instead of walnuts. The inside of the pie is a little tart and sweet and the topping is sweet--balances it out for a delicious treat!!! Very unique recipe. Read More
(85)
Rating: 5 stars
05/06/2003
This is a great recipe. I substituted 3 cups of fresh sliced peaches for the raspberries and it was fabulous. I brought it to a party and it was gone in no time. Everyone loved it. Someone even said a pie like this can't be bought in the store. A+++ Read More
(52)
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Rating: 5 stars
01/11/2011
WOW! I made two pies ( doulbe the recipe ) for Christmas eve dinner and they were amazing! We had alot of frozen raspberries in th freeze from this summer, so this was perfect. The only this I did different was left the nuts out and only because I didnt have any. I made this recipe again with light sour cream, DO NOT use light, totally ruined it. I will make this pie over and over again! Read More
(36)
Rating: 5 stars
07/21/2005
Cathy Thanks for a wonderful recipe! I was pleased to find it freezes well. Read More
(23)
Rating: 5 stars
01/27/2011
Ok, I have made this recipe as is SOOO many times and it's wonderful as is! However, when I went to make it last week week using the final bag of frozen raspberries from our garden I realized that I did not have enough sour cream, so I made one pie and substituted the sour cream with one eight (8) ounce pkg of cream cheese - OMG!!! It turned out awesome! You have to reduce the flour to 2 TBS when you use the cream cheese Read More
(21)
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Rating: 5 stars
10/31/2007
Fantastic pie! The tartness of the raspberries goes so well with the creamy base. I just tried this recipe with cranberries and it rocks. I subbed pecans for the walnuts in the topping and I think next time I might use a pecan crust as well. I will be serving this at Thanksgiving for a new twist. Read More
(20)
Rating: 4 stars
09/17/2005
Really great the day you make it but doesn't do well leftover. Read More
(16)
Rating: 5 stars
01/08/2010
Wow! Very unique and delicious pie!! I too used just 1 10" pie pan (not enough filling for two 9" pies) I did however use 4 cups of berries instead of 3. (I used blackberries) I increased the cooking time by 5 - 7 minutes and then added the topping for the regular cooking time. I willdefinitely make this again Yummy! Read More
(13)
Rating: 3 stars
07/25/2005
Oh either my Rasberries were "seedy" or I jsut dont like raspberries..felt like I was biting into sand..but I guess that is not the recipes fault..However..I dont think the topping "goes" with the pie part of this recipe. Topping is more for a apple pie or peach pie...but just my opinion. Read More
(7)