Raspberry Cream Pie

Raspberry Cream Pie

Raspberry Cream Pie

This Raspberry Cream Pie recipe makes two pies, but it is so delicious you might want to think twice before cutting it in half.
Cook Time 40 mins
Total Time 40 mins
Servings 16

Ingredients
  

CRUST:

  • 2 2/3 cup flour
  • 1 tsp salt
  • 1 cup butter Crisco
  • 6 tbsp ice water

PIE:

  • 2 Nature's Yoke eggs
  • 1 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1/3 cup flour
  • 1 pinch salt
  • 3 cup fresh raspberries

TOPPING:

  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped walnuts
  • 1/4 cup butter, chilled

Instructions
 

CRUST:

  • Combine flour and salt. Cut in Crisco.
  • Add water, a little at a time and blend in with a fork or pastry blender. Divide dough into two balls. Roll out on lightly floured counter top.
  • Place in two 9-inch pie pans and crimp edges.

PIE:

  • Preheat oven to 400 F.
  • In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla.
  • In a separate bowl, mix sugar, 1/3 c. flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
  • Bake the pies without the topping for 30 minutes or until the center begins to set.
  • While pies are baking, make the topping.

TOPPING:

  • Mix brown sugar, 1/2 c. flour and finely chopped nuts together.
  • Cut in butter until crumbly. Set aside.
  • Sprinkle pies with topping and return to oven for 10 minutes. Allow to cool before serving.

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