Sour Cream Raspberry Pie
Indulge in the sweet-tart perfection of Sour Cream Raspberry Pie, a luscious dessert that combines creamy tanginess with vibrant bursts of fresh raspberries. Nestled in a flaky, unbaked pie crust, this recipe blends sour cream, vanilla, and a hint of cinnamon for an irresistibly rich and velvety filling. A golden crumb topping made with brown sugar and butter adds the perfect texture and a touch of caramelized sweetness. Ready in just 15 minutes of prep and baked to perfection in under an hour, this pie is ideal for family gatherings, summer picnics, or whenever you crave a showstopping dessert. Serve it chilled or at room temperature, and don’t forget a dollop of whipped cream to elevate its indulgence. Perfect for raspberry lovers, this fruit pie is as easy to make as it is to devour!
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Recipe Information
Ingredients
- 1 piece pie crust (9-inch, unbaked)
- 150 grams granulated sugar
- 30 grams all-purpose flour
- 0.25 teaspoons salt
- 240 ml sour cream
- 1 large egg
- 1 teaspoons vanilla extract
- 300 grams fresh raspberries
- 50 grams brown sugar
- 30 grams butter (chilled, cubed)
- 30 grams all-purpose flour (for topping)
- 0.25 teaspoons ground cinnamon (optional)
Instructions
Preheat your oven to 375°F (190°C).
Place the unbaked 9-inch pie crust onto a baking sheet and set aside.
In a medium bowl, whisk together granulated sugar, all-purpose flour, and salt.
Add sour cream, egg, and vanilla extract to the bowl, mixing until smooth and well combined.
Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the mixture.
Pour the raspberry filling into the prepared pie crust, smoothing the surface with a spatula.
In a separate small bowl, make the crumb topping by combining brown sugar, chilled butter cubes, all-purpose flour (for topping), and ground cinnamon (if using). Use your fingers or a pastry cutter to mix until it resembles coarse crumbs.
Sprinkle the crumb topping evenly over the filling.
Place the pie in the preheated oven and bake for 40–45 minutes, or until the filling is set and the topping is golden brown.
Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to fully set.
Slice and serve as is, or top with whipped cream for extra indulgence.
Nutrition Facts
Calories |
3139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 1783 mg | 78% | |
| Total Carbohydrate | 436.8 g | 159% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 230.6 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 506 mg | 39% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
