Creamy Raspberry Crunch Pie
Author: Diane
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
- 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.
Recipe by Mamal Diane at https://mamaldiane.com/creamy-raspberry-crunch-pie/
3.2.2885