Recipe by Cathy M.
"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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2 (9 inch)
unbaked pie crust
1 1/3 cups
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.
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.
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.
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+++
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!
Cathy, Thanks for a wonderful recipe! I was pleased to find it freezes well.
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.
Really great the day you make it, but doesn't do well leftover.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Sour Cream Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 307
** Calories from Fat: 151
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