Originally published on July 20, 2014
Sometimes I can’t decide whether I want a crumble or a pie, so why not combine the two and get the best of both worlds? My younger daughter loves this dessert because she’s “not a big fan of pie” (her words, and she’s 6) but it’s got that sweet and crunchy crumble topping, so it’s not really all pie. I love it because the filling is sweet and tart and well, I’m also a sucker for that topping. It’s raspberry season, so that’s what ended up in this pie but you could use just about any berry and they can be fresh or frozen, so you can enjoy it all year round!
Ingredients:
For the pie:
1 prepared pie crust
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
1/3 cup all-purpose flour
3 cups raspberries
For the topping:
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped almonds
1/4 cup butter, chilled and cut into cubes
Directions:
1.) Preheat oven to 400 degrees Fahrneheit.
2.) In a large bowl, beat eggs until they are a light yellow. Whisk in sour cream and vanilla. In a separate bowl, combine sugar, flour, and salt together. Stir into egg mixture, then gently fold in raspberries. Pour into prepared pie crust.
3.) Place in the preheated oven and bake for 30 to 35 minutes, until the centre is just about set. Meanwhile, make the topping by combining the brown sugar, all-purpose flour, and almonds. Cut in the chilled butter, until the entire mixture resembles coarse crumbs.
4.) Remove the pie from the oven after its first bake time. Sprinkle with the topping mixture and place back in the oven. Cook for 10 – 15 minutes, until the topping is golden brown and crunchy.
5.) Remove from oven and place on a wire rack to cool completely.
6.) Serve and enjoy!