Friday, March 10, 2017
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| Sour Cream Raspberry Pie |
"Creamy raspberry pie with a sweet fall apart topping."
Ingredients :
- 1 (9 inch) pie shell
- three cups raspberries
- 3/4 cup white sugar
- 1/3 cup all-reason flour
- 2 cups bitter cream
- half teaspoon vanilla extract
- 2 tablespoons fresh bread crumbs
- 2 teaspoons white sugar
- 2 teaspoons butter, melted
Instructions :
| Prep : | Cook : 8M | Ready in : |
|---|
- In a bowl, integrate three/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries lightly within the pie shell. Spread bitter cream aggregate over berries.
- Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie.
- Bake at 400 levels F (205 degrees C) for 30 to forty minutes, or until pastry and filling are golden. Cool on rack. Serve identical day at room temperature.
Notes :
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