Creamy Raspberry Crunch Pie
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style="text-align: center;">Creamy Raspberry Crunch Pie
Whew, I thought I would never get this creamy raspberry crunch pie recipe posted! The holidays have been keeping me busy. There was a sale on raspberries this past week and I thought a raspberry pie would make a nice dessert for any holiday party. This pie has just the right amount of sweetness. It’s not too complicated to make either. I hope you enjoy the recipe.
You’ll need:
Pie crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter
1/4 teaspoon salt
1/4 ice cold water
Filling:
1 eggs
2/3 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup sugar, I used organic coconut sugar
sea salt just a pinch
2 tablespoons flour, I used whole wheat
2 cups fresh raspberries
Topping:
1/3 cup brown sugar
1/4 cup flour I used whole wheat
1/3 cup chopped pecans
3 tablespoons butter
To make pie crust:
In a small bowl combine flour and salt.
Cut in butter until it resembles crumbs, I pulse mine in a food processor.
Add enough water until it forms a ball. Wrap and chill for a couple hours.
Roll out to make round crust.
To make filling:
In a large bowl, beat eggs. Whisk in sour cream and vanilla.
![Creamy Raspberry Crunch Pie 2](https://i0.wp.com/mamaldiane.com/wp-content/uploads/2014/12/Creamy-Raspberry-Crunch-Pie-2.jpg?resize=644%2C498&ssl=1)
In another smaller bowl, mix sugar, flour, and salt.
Stir into egg mixture.
![Creamy Raspberry Crunch Pie 4](https://i0.wp.com/mamaldiane.com/wp-content/uploads/2014/12/Creamy-Raspberry-Crunch-Pie-4.jpg?resize=644%2C428&ssl=1)
Fold in fresh raspberries.
![Creamy Raspberry Crunch Pie 6](https://i0.wp.com/mamaldiane.com/wp-content/uploads/2014/12/Creamy-Raspberry-Crunch-Pie-6.jpg?resize=644%2C428&ssl=1)
Bake in preheated 400 degrees F oven for 30 minutes, or until the center begins to set.
![Creamy Raspberry Crunch Pie 9](https://i0.wp.com/mamaldiane.com/wp-content/uploads/2014/12/Creamy-Raspberry-Crunch-Pie-9.jpg?resize=644%2C428&ssl=1)
To make topping:
In a small bowl mix together brown sugar, flour, and pecans. Cut in butter until crumbly.
![Creamy Raspberry Crunch Pie 8](https://i0.wp.com/mamaldiane.com/wp-content/uploads/2014/12/Creamy-Raspberry-Crunch-Pie-8.jpg?resize=644%2C428&ssl=1)
Sprinkle with topping and return to oven for 10 minutes, or until topping is golden brown.
![Creamy Raspberry Crunch Pie 11](https://i0.wp.com/mamaldiane.com/wp-content/uploads/2014/12/Creamy-Raspberry-Crunch-Pie-11.jpg?resize=644%2C428&ssl=1)
Cool before serving. Top with whipped cream if desired.
Creamy Raspberry Crunch Pie
Creamy Raspberry Crunch Pie
Author: Diane
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Ingredients
- 1 unbaked pie crust:
- 1¼ cups all-purpose flour
- ½ cup unsalted butter
- ¼ teaspoon salt
- ¼ ice cold water
- Filling:
- 1 eggs
- ⅔ cup sour cream
- ½ teaspoon vanilla extract
- ½ cup sugar, I used organic coconut sugar
- sea salt
- 2 tablespoons flour, I used whole wheat
- 2 cups fresh raspberries
- Topping:
- ⅓ cup brown sugar
- ¼ cup flour I used whole wheat
- ⅓ cup chopped pecans
- 3 tablespoons butter
Instructions
- In a small bowl combine flour and salt.
- Cut in butter until it resembles crumbs, I pulse mine in a food processor.
- Add enough water until it forms a ball. Wrap and chill for a couple hours.
- Roll out to make round crust.
- In a large bowl, beat eggs. Whisk in sour cream and vanilla.
- In another smaller bowl, mix sugar, flour, and salt.
- Stir into egg mixture.
- Fold in fresh raspberries.
- Bake in preheated 400 degrees F oven for 30 minutes, or until the center begins to set.
- Topping: In a small bowl mix together brown sugar, flour, and pecans. Cut in butter until crumbly.
- Sprinkle with topping and return to oven for 10 minutes, or until topping is golden brown.
- Cool before serving. Top with whipped cream if desired.
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