Raspberry Sour Cream Pie

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 pastry for a double-crust 9-inch pie
• 4 cups frozen unsweetened raspberries
• 1 cup sugar
• 1/4 cup quick-cooking tapioca
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1 cup sour cream
• 1 tablespoon sugar

Recipe

• 1 in a kettle, combine frozen raspberries, sugar, tapioca and a little water (enough to cover bottom of pan); cook slowly until raspberries thaw. cook and stir for 3 minutes, then remove from heat and stir in lemon juice, cinnamon and sour cream.
• 2 pour into unbaked pie shell. cut top crust with cookie cutter shapes and arrange on top of filling.
• 3 sprinkle top with sugar.
• 4 bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.
• 5 cool, then keep refrigerated.