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.
- Portion size 8 servings
- 1 unbaked 9-inch single-crust pie shell
- 3 cups raspberries
- 3/4 cups granulated sugar
- 1/3 cup all-purpose flour
- 2 cups sour cream
- 1/2 teaspoon vanilla
- 2 tablespoons fresh bread crumbs
- 2 teaspoons granulated sugar
- 2 teaspoons butter melted
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.