Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

This Raspberry Cream Pie recipe makes two pies, but it is so delicious you might want to think twice before cutting it in half.

Raspberry Cream Pie

Yields16 Servings
Cook Time40 mins

CRUST:
 2 ⅔ cups flour
 1 tsp salt
 1 cup butter Crisco
 6 tbsp ice water
PIE:
 2 Nature's Yoke eggs
 1 ⅓ cups sour cream
 1 tsp vanilla extract
 1 cup sugar
  cup flour
 1 pinch salt
 3 cups fresh raspberries
TOPPING:
 ½ cup brown sugar
 ½ cup all-purpose flour
 ½ cup finely chopped walnuts
 ¼ cup butter, chilled

CRUST:
1

Combine flour and salt. Cut in Crisco.

2

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.

3

Place in two 9-inch pie pans and crimp edges.

PIE:
4

Preheat oven to 400 F.

5

In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla.

6

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.

7

Bake the pies without the topping for 30 minutes or until the center begins to set.

8

While pies are baking, make the topping.

TOPPING:
9

Mix brown sugar, 1/2 c. flour and finely chopped nuts together.

10

Cut in butter until crumbly. Set aside.

11

Sprinkle pies with topping and return to oven for 10 minutes. Allow to cool before serving.

Ingredients

CRUST:
 2 ⅔ cups flour
 1 tsp salt
 1 cup butter Crisco
 6 tbsp ice water
PIE:
 2 Nature's Yoke eggs
 1 ⅓ cups sour cream
 1 tsp vanilla extract
 1 cup sugar
  cup flour
 1 pinch salt
 3 cups fresh raspberries
TOPPING:
 ½ cup brown sugar
 ½ cup all-purpose flour
 ½ cup finely chopped walnuts
 ¼ cup butter, chilled

Directions

CRUST:
1

Combine flour and salt. Cut in Crisco.

2

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.

3

Place in two 9-inch pie pans and crimp edges.

PIE:
4

Preheat oven to 400 F.

5

In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla.

6

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.

7

Bake the pies without the topping for 30 minutes or until the center begins to set.

8

While pies are baking, make the topping.

TOPPING:
9

Mix brown sugar, 1/2 c. flour and finely chopped nuts together.

10

Cut in butter until crumbly. Set aside.

11

Sprinkle pies with topping and return to oven for 10 minutes. Allow to cool before serving.

Raspberry Cream Pie