Happy pi day everyone! March 14, 3.14. Pi. Delicious, delicious pi. Pie.
I’ve had this raspberry sour cream pie recipe for years. Not sure why I haven’t posted it before, since it is a favourite. It’s quick and easy to throw together, especially if you cheat a bit and use a frozen pie shell.
This particular pie brings back good memories for me. When I was in university, some friends and I would go weekly to a local Fredericton diner, Frank’s Finer Diner, on Wednesday nights – they had a special every Wednesday. You got a slice of their amazing pie and a glass of milk (or a cup of coffee) for $5. They have about 20 different kinds of pie in their rotation, all really tasty. They’re quite famous for them actually. This is the flavour of pie we all used to love so much though – the raspberry sour cream pie.
Thank goodness Troy usually had a vehicle to take our sorry butts over there for pie. We looked forward to it every week. Thanks Troy!
I have no idea if this particular recipe for raspberry sour cream pie came from that diner or from somewhere else, but it is a winner.
[Recipe] Raspberry Sour Cream Pie
1 deep dish 9″ pie shell
1 1/3 cup sour cream
1 tsp vanilla
1/3 cup flour
1 cup sugar
3 cups fresh or frozen raspberries
1/2 cup brown sugar
1/2 cup flour
1/2 cup chopped pecans or walnuts
1/4 cup butter
Preheat oven to 400F.
Beat the eggs in a large mixing bowl.
Whisk in sour cream and vanilla.
Add flour and sugar and whisk just to combine.
Carefully fold in berries.
Pour mixture into pie shell. Bake for 30-35 minutes, or until the centre is almost set.
For the crumble, mix brown sugar, flour, and nuts together. Cut in butter.
Sprinkle crumble over the pie, and bake under 10-15 minutes, until golden.