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Sour Cream Raspberry Pie

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!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8 people


  • 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.
    Perfectly Baked Sour Cream Raspberry Pie
  • Remove from oven and allow to cool before serving.
Keyword pie, raspberries, recipe, sour cream, summer