Raspberry Sour Cream Pie Best Dishes

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Raspberry Sour Cream Pie

"A must-have for the raspberry lover. I get rave critiques whenever I serve this. And because you may use frozen or clean raspberries, you may experience all of it 12 months! This recipe makes 2 pies."

Ingredients :

2 (9 inch) unbaked pie crusts
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
1/3 cup all-motive flour
3 cups raspberries
1/2 cup brown sugar
half cup all-cause flour
1/2 cup chopped walnuts
1/four cup butter, chilled

Instructions :

Prep : 20M	Cook : 16M	Ready in : 2H

Preheat oven to four hundred degrees F (2 hundred levels C).
In a massive bowl, beat eggs till light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg aggregate. 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 till the center begins to set.
While pies bake, make the topping: In a medium bowl, mix collectively brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
Sprinkle pies with topping and go back to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool earlier than serving.

Notes :

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