Sour Cream Raspberry Pie
This pie has the perfect balance of tart and sweet! Sour cream adds a tanginess that keeps the berries from becoming overly sweet. A hint of cardamom adds warmth and depth. Do not worry ... this pie will still satisfy your dessert cravings!
- 1 1/2 cups sugar
- 1 cup all-purpose flour
- 1/4 teaspoon Salt
- 1 cup sour cream
- 1/4 teaspoon almond extract optional
- 1/4 teaspoon cardamom optional
- 4 cups fresh raspberries
- 1 9-inch pie crust unbaked
- 2 teaspoons sugar
Preheat oven to 400°.
Mix sugar, flour and salt together until no lumps remain.
Add sour cream, almond extract and cardamom and mix until well incorporated.
Pour 1/3 of cream mixture into bottom of pie crust. Add half of the raspberries. Repeat layers ending with cream mixture.
Sprinkle 2 teaspoons of sugar over the top of the filling.
Bake for 10 minutes at 400°.
Reduce oven temperature to 325° and continue baking for 50-60 minutes. Top of pie should be lightly browned and the center should be set.
Remove from oven and allow to cool before serving.