Raspberry Pie Supreme
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
raspberries
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 1 | cup |
sour cream
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
raspberries
|
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 237 | ml |
sour cream
|
|
| 355 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
Directions
Spread raspberries in unbaked pie shell.
Stir sour cream and combined sugar, flour and salt together, mixing well.
Spoon over berries, spreading to edge of shell.
Sprinkle top with 2 teaspoons of sugar. Bake at 450~ for 10 minutes.
Reduce heat to 350~; bake 30 minutes more or until topping is lightly browned.
Cool at room temperature; serve fresh.
