Raspberry Sour Cream Pie

Name: Raspberry Sour Cream Pie
Ingredients: 1 pastry for a double-crust 9-inch pie; 4 cups frozen unsweetened raspberries; 1 cup sugar; 1/4 cup quick-cooking tapioca; 1 tablespoon lemon juice; 1/4 teaspoon cinnamon; 1 cup sour cream; 1 tablespoon sugar

8 ingredients

5 steps

Ingredients

1 pastry for a double-crust 9-inch pie
4 cups frozen unsweetened raspberries
1 cup sugar
1/4 cup quick-cooking tapioca
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 cup sour cream
1 tablespoon sugar

Directions

1

In a kettle, combine frozen raspberries, sugar, tapioca and a little water (enough to cover bottom of pan); cook slowly until raspberries thaw. Cook and stir for 3 minutes, then remove from heat and stir in lemon juice, cinnamon and sour cream.
2

Pour into unbaked pie shell. Cut top crust with cookie cutter shapes and arrange on top of filling.
3

Sprinkle top with sugar.
4

Bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.
5

Cool, then keep refrigerated.