Creamy Raspberry Crunch Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 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
  1. In a small bowl combine flour and salt.
  2. Cut in butter until it resembles crumbs, I pulse mine in a food processor.
  3. Add enough water until it forms a ball. Wrap and chill for a couple hours.
  4. Roll out to make round crust.
  5. In a large bowl, beat eggs. Whisk in sour cream and vanilla.
  6. In another smaller bowl, mix sugar, flour, and salt.
  7. Stir into egg mixture.
  8. Fold in fresh raspberries.
  9. Bake in preheated 400 degrees F oven for 30 minutes, or until the center begins to set.
  10. Topping: In a small bowl mix together brown sugar, flour, and pecans. Cut in butter until crumbly.
  11. Sprinkle with topping and return to oven for 10 minutes, or until topping is golden brown.
  12. Cool before serving. Top with whipped cream if desired.
Recipe by Mamal Diane at