| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 20 min |
| Yield: | one 9-inch pie |
| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 20 min |
| Yield: | one 9-inch pie |
Ingredients
- 2 eggs, preferably free range and organic
- 1 1/3 cups full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1 cup sugar
- 1/3 cup unbleached all-purpose flour
- Pinch sea salt
- 1/2 cup sugar
- 1/2 cup unbleached all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter
- One 9-inch pie pastry or store-bought shell fitted into a pie pan
- 3 cups fresh or frozen raspberries, preferably organic
- Fresh whipped cream, for serving
Instructions
- For the filling: Preheat oven to 350 degrees F.
- Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
- For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
- For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.
Reviews
This pie is absolutely delicious! I made mine with a graham cracker crust. I was glad that I read the other reviews and followed the recommendation to leave it in the oven for approximately 1 1/2 hours just to be sure it was done.
After seeing the Pie Hole featured on DINERS, DRIVE-INS and DIVES, I just knew I had to make this recipe! I make my own crust (which I think is always better than store-bought), and this recipe is pretty easy peasy. BUT SOOOOOO Delicious! I agree with other reviews, it took more than an hour to bake the pie so that it was set in the middle. Probably 1 hour 20 – 30 minutes. Don’t take it out too soon. I served it with fresh whipped cream and my guests were swooning over it! Will definitely make this one again soon.
Did anyone make it with frozen raspberries? I have a freezer full of raspberries from our patch from last year. Recipe says it’s OK but many times it doesn’t work out with frozen ones
This pie was amazing! I brought it to a family pizza night and everyone flipped out. So delicious and not too sweet. I did read the other review about the sweetness, but all the family said it was perfect. Very easy to make. It did take about 1 hour 30 min to cook. I used a store bought pie crust, next time I will make one from scratch
Oh my! So delicious! Everyone raved about this one, and looked wistfully to see if another slice would miraculously appear! I used low-fat sour cream and it was absolutely fine. One hour in my oven and a knife inserted came out clean…it was perfect. I might reduce the sugar a bit the next time, but other than that….perfection!
Hard to believe that something this delicious is so easy to make
I use fresh blackberries and it is always a hit at holiday get togethers.
Used blueberries in place of raspberries. I used a deep dish crust and 4 cups of blueberries. Baked about an hour and fifteen minutes. Perfection!
I wonder if I can use apples instead of raspberries?
Saw this on Triple D and so excited to try it. We don’t have a 9” pie pan – ours is bigger so it was thinner than pictured above. Cooked perfectly in 1 hour. Sweet and tart and not heavy at all. My new favorite pie! Perfect for summer (when raspberries on sale) but would make a lovely holiday pie, too.