Raspberry sour cream pie

1 servings

Ingredients

Quantity Ingredient
1 each 9-inch single-crust pie shell; unbaked
3 cups Raspberries
¾ cup Sugar
⅓ cup All-purpose flour
2 cups Low-fat sour cream
½ teaspoon Vanilla
2 tablespoons Fresh bread crumbs
2 teaspoons Sugar
2 teaspoons Butter; melted

Directions

TOPPING

In pie shell, arrange raspberries in even layer. In bowl, combine sugar and flour; whisk in sour cream and vanilla. Spread over berries. Topping: Combine bread crumbs, sugar and butter; sprinkle over pie. Bake in 400 F oven for 30 to 40 minutes or until pastry and filling are golden. Let cool on rack. Serve same day at room temperature.

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