Friday, September 25, 2015

Raspberries and Cream Pie


This time of year I always start thinking of pies. I love making mini pies but rarely make a whole pie. Maybe because I like how little pies look and maybe it is so I can portion control and not sit and eat half of a pie by myself. But whatever it is pies are delicious. I make a similar pie to this one with blueberries. I have made both of these pies countless times. And each and every time they turning out yummy. Sometimes they are more set up then other times but on this occasion it came out a clean slice of pie when I cut it. Serve warm with either ice cream or whipped cream whichever you prefer. We eat ice cream almost daily in our home so that is what we use most of the time. This pie is between a pie and a cobbler with the crumb topping. And hits the cravings of both! So let me know what you think! 



Raspberries and Cream Pie

Cream filling:
3 cups fresh or frozen raspberries
1 1/2 cup sugar
1/3 cup flour
2 eggs
1/2 cup sour cream
1/2 teaspoon vanilla

Crumb Topping
2 1/2 Tablespoons brown sugar
2 Tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, melted
1/2 cup flour

Start with the cream filling. In a bowl or mixer, mix together the sugar and flour. Add in the sour cream, eggs, and vanilla. Place the raspberries in the pie crust and then pour the filling over the raspberries evenly.

Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon, and ground nutmeg. Pour the melted butter into the bowl and mix together well. Then add the flour in gradually while stiring to create the crumb topping. Place the crumble over the pie evenly.

Bake the pie at 375 degrees for 55 minutes. (even pie crust edges get too brown cover with tin foil)


Serve with ice cream and enjoy! (This pie is a mix between a pie and a cobbler)




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