Sour Cream Raspberry Pie Recipes

SOUR CREAM RASPBERRY PIE

Steps:

• 1. Sprinkle flour on bottom of unbaked pie shell. Fill with the raspberrys.
• 2. Spread sour cream over top of berries. Sprinkle with sugar.
• 3. Bake at 375 degrees for 30 to 40 minutes until golden and bubbly. Makes 1 9" pie.

RASPBERRY CREAM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
• Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
• Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
• Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
• Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

RASPBERRY SOUR CREAM PIE

Steps:

• In a kettle, combine frozen raspberries, sugar, tapioca and a little water (enough to cover bottom of pan); cook slowly until raspberries thaw. Cook and stir for 3 minutes, then remove from heat and stir in lemon juice, cinnamon and sour cream.
• Pour into unbaked pie shell. Cut top crust with cookie cutter shapes and arrange on top of filling.
• Sprinkle top with sugar.
• Bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.
• Cool, then keep refrigerated.

SOUR CREAM RASPBERRY PIE

Steps:

• Combine fruit, flour, white sugar and sour cream ingredients and put in uncooked pieshell(10").
• Mix Brown sugar, flour and butter ingredients till crumbly then put on top of fruit.
• Bake at 450 for 15 minutes then at 50 minutes till set(frozen berries take longer).