Raspberry sour cream pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 9-inch single-crust pie shell; unbaked |
| 3 | cups | Raspberries |
| ¾ | cup | Sugar |
| ⅓ | cup | All-purpose flour |
| 2 | cups | Low-fat sour cream |
| ½ | teaspoon | Vanilla |
| 2 | tablespoons | Fresh bread crumbs |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Butter; melted |
Directions
TOPPING
In pie shell, arrange raspberries in even layer. In bowl, combine sugar and flour; whisk in sour cream and vanilla. Spread over berries. Topping: Combine bread crumbs, sugar and butter; sprinkle over pie. Bake in 400 F oven for 30 to 40 minutes or until pastry and filling are golden. Let cool on rack. Serve same day at room temperature.