Sour Cream Raspberry Pie Recipe

Ingredients <br>- 1 (9 inch) pie shell <br>- 3 cups raspberries <br>- ¾ cup white sugar <br>- ⅓ cup all-purpose flour <br>- 2 cups sour cream <br>- ½ teaspoon vanilla extract <br>- 2 tablespoons fresh bread crumbs <br>- 2 teaspoons white sugar <br>- 2 teaspoons butter, melted <br><p></p>Directions <br>step 1: In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream mixture over berries. <br>step 2: Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie. <br>step 3: Bake at 400 degrees F (205 degrees C) for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack. Serve same day at room temperature. <br>

Ingredients
- 1 (9 inch) pie shell
- 3 cups raspberries
- ¾ cup white sugar
- ⅓ cup all-purpose flour
- 2 cups sour cream
- ½ teaspoon vanilla extract
- 2 tablespoons fresh bread crumbs
- 2 teaspoons white sugar
- 2 teaspoons butter, melted

Directions
step 1: In a bowl, combine 3/4 cup sugar and flour. Whisk in sour cream and vanilla. Arrange raspberries evenly in the pie shell. Spread sour cream mixture over berries.
step 2: Combine bread crumbs, 2 teaspoons sugar, and melted butter or margarine. Sprinkle over pie.
step 3: Bake at 400 degrees F (205 degrees C) for 30 to 40 minutes, or until pastry and filling are golden. Cool on rack. Serve same day at room temperature.

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