Although pie is often associated with certain times of the year, I’ll take pie over cake any day. With so many flavor possibilities, the only problem is choosing one! This pie is one of my favorites to make, no matter the season. You can substitute blueberries or blackberries or use thawed frozen fruit if fresh isn’t available. Be sure to dry the berries as much as possible to preserve the texture of the custard and keep the fruit juices from seeping too much.
Raspberries and Cream Pie
1 unbaked 9-inch pie crust
2 1/2 cups raspberries, washed and patted dry
1 cup sugar
1/3 cup flour
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons flour
2 tablespoons packed brown sugar
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter, melted
1. Pie: Preheat oven to 350 degrees.
2. Roll out pie crust and arrange in a 9-inch pie dish. Arrange raspberries evenly in crust.
3. In a small bowl, mix together sugar and flour. In a medium bowl, whisk together eggs, sour cream and vanilla until blended, then stir in sugar-flour mixture and whisk until smooth. Pour over raspberries.
4. Topping: In a small bowl, mix together flour, sugars, cinnamon and nutmeg, then add butter and mix with a fork until the topping is blended and crumbly. Scatter topping evenly over custard.
5. Bake about 50 minutes, until top is golden. Let cool before serving.