Raspberries are slathered with a tangy sour cream concoction and sprinkled with a sweet crumble topping. This pie bakes up bubbly and delicious, ready for a scoop of vanilla bean ice cream.
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie shell
- 3 cups raspberries
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 2 cups sour cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons fresh bread crumbs
- 2 teaspoons white sugar
- 2 teaspoons butter, melted
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.
Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie.
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.