Crosswinds Raspberry Sour Cream Pie
A smooth, creamy topping snuggles over a ruby band of raspberries in the most popular pie from The Crosswinds in Mitchell, a town in the heart of southwestern Ontario's pie country. Although owner Shirley Turford makes "a slew of different pies," it's this pie that people make sure is on the menu when they make reservations.
Servings: 6 to 8
Ingredients:
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1 Unbaked 9-inch (23 cm) single-crust pie shell
3 cups (750 mL) Raspberries
3/4 cup (175 mL) Granulated sugar
1/3 cup (75 mL) All-purpose flour
2 cups (500 mL) Sour cream
1/2 tsp (2 mL) Vanilla
Topping:
2 tbsp (25 mL) Fresh bread crumbs
2 tsp (10 mL) Granulated sugar
2 tsp (10 mL) Butter, melted
Preparation:
In pie shell, arrange raspberries in even layer. In bowl, combine sugar and flour; whisk in sour cream and vanilla. Spread evenly over berries.
Topping: Combine bread crumbs, sugar and butter; sprinkle over pie. Bake in 400°F (200°C) oven for 30 to 40 minutes or until pastry and filling are golden. Let cool on rack. Serve same day at room temperature.
Additional Information
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