Raspberry Sour Cream Pie

1. 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. 2

   Pour into unbaked pie shell. Cut top crust with cookie cutter shapes and arrange on top of filling.

3. 3

   Sprinkle top with sugar.

4. 4

   Bake at 425 for 15 minutes, then reduce heat to 375 and bake 35 minutes till crust is golden brown.

5. 5

   Cool, then keep refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.