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Summer Kick Off Giveaway – May 20, 2013
We are in the home stretch! We are driving with the windows down
Stove Top or Oven Recipe
My Once-A-Year Pie
I’m prowling our farmers market these days for black raspberries. Because you never know. Every black raspberry growing season is maddeningly short. But worse, each year the season is maddeningly unpredictable. If I skip one Tuesday or one Friday (the days our farmers market is open for business) in June, I might miss the season. That’s it. Over til next year.
The reason this is so critical is that one of the greatest pies of all time is Sour Cream Raspberry Pie.
Some years I have gotten my pie crust all ready and then lit out for market at 6:40 a.m.*, thinking I’ll bake the pie as soon as I get home and before I go to work. Only to find out that the stand-holders had the berries last week and that they’re all over for the season.
*(This is the perfect time to go to market because: 1.) There’s barely any traffic on the streets; 2.) The best parking spaces are open; 3.) All the market goodies have just been put out; 4.) The people who bring shopping carts and think nothing of driving them over your feet seem to still be home in bed.)
Downright disappointing. And embarrassing since I’d invited our kids to come and share the pie.
I feel I owe this to them. They were the ones who first associated bare feet with raspberry pie. “Mom, may we go barefoot?” And two beats later, “Mom, when will you be making Sour Cream Raspberry Pie?” And so I was reminded to tear off to market.
When the kids made their summer plans as they got older, they would make sure they were home for the summer’s Raspberry Pie. Seriously.
And this has nothing to do with my pie-baking prowess. It has everything to do with the pure wonder of black raspberries. Fresh, natural, black raspberries. With thanks, too, to our staff member, Esther, who many years ago offered this extraordinary recipe for our first cookbook.
The simplicity of this pie is unmatched. So few ingredients and such little prep.
The flavor of this pie can’t be adequately expressed.
And those two facts are absolutely related to each other. Because you add so little to the fruit, the berries sing a lovely solo.
Sour Cream Raspberry Pie
from From Amish and Mennonite Kitchens, page 213
Makes 1 9” pie
Prep Time: 10 minutes
Baking Time: 30-40 minutes
Ingredients:
2 Tbsp. flour
1 quart raspberries
1 cup sour cream
2-3 Tbsp. sugar
9” unbaked pie crust
1. Sprinkle flour on bottom of unbaked pie crust.
2. Fill with raspberries.
3. Mix sour cream until soft and liquidy. Drop dollops over top of raspberries. Spread gently until berries are covered.
4. Sprinkle with sugar.
5. Bake at 375 degrees for 30-40 minutes until golden and bubbly.
Tips:
1. You can use black or red raspberries.
2. You can use a mixture of red raspberries and blueberries for a 4th of July feast.
I can’t wait to try it! Looks divine!
And we live in a land of NO Raspberries of any color…so if I wanted to make this, can I use canned or frozen and just drain them really well? It sounds like the worlds best pie! Simple and wonderful!
Hi Jean! Yes, frozen berries are fine! We suggest placing the berries in a colander to thaw to drain the excess liquid. Enjoy!
Ditto question about frozen raspberries…and also, how about fat-free or low-fat sour cream?
Hi Denise! Frozen raspberries work well with this recipe. Just be sure to drain the excess liquid before baking with the berries. Fat-free and low-fat sour cream will also work in this recipe. Thanks for asking!
I’m wondering about the frozen fruit as well. Also, have you tried it with any other fruit? I always have frozen blueberries and strawberries on hand.
Hi Shelley! Yes, feel free to try other fruit as well!
I’m off to get raspberries and sour cream now to suprise my family tonight!
I’d like to try making this for my wife. She loves raspberries and I’m sure she’d like this. In line with the other questions about light sour cream and frozen raspberries: Is there any way to get the calorie/fat/fiber/protein count on this recipe so my wife and I can fit it into our WW daily allotment? Thanks!
Using regular sour cream and real sugar, at 8 servings per pie, I calculated 3 points each slice. Using fat free sour cream and a sugar substitute, at 8 servings per pie, I calculated 2 points each slice.>
How would blackberries do in this pie? I’ve never heard of black raspberries.
Hi Jo Anne! We think blackberries would be great in this pie! Happy baking!
Throughout the article repeated references are made to “black raspberries”. “Fresh, natural, black raspberries.” And what do we see pics of? That’s right, RED raspberries. They taste completely different from black raspberries, are a DIFFERENT COLOR, yet, the writer of this article seems intent upon confusing us.
Then, as a mere afterthought, she adds, “You can use black or red raspberries”. -Well, if this pie is SO great, it would make a world of difference as to which berry is used, and would make me question the premise of the article (being, of course, that black raspberries are so key an ingredient that she gets up at the crack of dawn to go to the farmer’s market to find the elusive, short seasoned BLACK raspberries).
Apparently, the type of berry isn’t important at all, as she then goes on to say one can toss in blueberries, as well, to make it a patriotic kind of pie.
The exuberance I felt when I started reading the article has diminished to the point of not caring at all. Just throw in whatever you want and throw sour cream on it. Apparently, that’d be just as good as any other ingredient.
Oh well.
oh my goodness Ms. Child – having a bad day?
> I’m with ilovetocook on this one. Get over it, Ms Child – and either make the darned pie with whatever berries you like. or don’t.
Black or red, both are fabulously delicious berries. I’m sure the pie kicks with either. Or both!
@JC: Julia, darling, you seem to have arisen on the wrong side of the grave! Get a life; this is just a food column/article. It is not a cure for the ages, the secret of all secrets, or world peace in a pie crust. You have not been deprived of your birthright or life eternal. Back under the grass, honey, and when and if you reemerge, please show some class!
…… That wasn’t very nice, Mrs. ChiLd ‘( & you CERTAINLY don’t live up to your NAME!!
> She’s living up perfectly to her name – she sounds like a child to me!!
>Gee whiz, if you get this worked up about a silly pie recipe I hate to think how you react to something really critical in life. Life is short-CHILL OUT.
Picky-picky-picky!!!!!!>
Black raspberries are my very favorite….so hard to come by anymore…cannot wait to try this … thanks so much for sharing!!!
Okay, now the dumb question, what is the flavor difference between red and black raspberries? I do not like red raspberries, that is why I ask about the flavor difference.
>@Sally Abbott I would describe black raspberries as tasting similar to blackberries. Red raspberries upset my stomach but the black ones do not. I am guessing there is a lower acid level in them. I have not eaten them since childhood, but I do think they were more blackberry like in flavor. I hope this helps!
)
Just put Berries in the damn pie!ILooks like a great recipe.Get over yourself Julia!!!!!
I suppose one would expect Julia Child to be so exacting. Baking is fun and I won’t let her ruin it! I love the sound of this recipe! I hope to try it my way (blackberries or blueberries) and I’m sure it will be delicious! Thanks for this recipe!
This sounds wonderful….Can it be made with Splenda? I would love to see sugar free recipes….
Hi Boots! Splenda may be used in this pie. Keep in mind that Splenda is much sweeter then sugar so you might want to try using a small amount. Or, try using half Splenda and half sugar.
This looks delicious. I must say, I thought it was odd to be reading about black raspberries and seeing pictures of red raspberries. Regardless, it doesn’t take much to figure out that that means you could use either. I don’t bake a lot, and I’ve never heard of putting sour cream in a pie, but I am definitely going to try it. We have a tiny raspberry patch next to our driveway. I can usually harvest 2-3 quarts per season. I will be making this pie as soon as they’re ripe!
Kate, you are so lucky to have that raspberry bushes so close, ours never made it and they are so darn expensive at the store. Now blackberries are another story and I will think real hard on trying the receipe with those.
Thanks everyone for the best morning reading I have had in months, I am loving it, even Miss Julia couldn ‘t ruin it for me.
I ordered some rasberries from a picker friend..I think ,since I read your article, that I will buy 2-3 gallon instead of one…lol I will make this pie ! thank you
I’m totally putting cicadas in mine Julia. Just to ruin it for everybody LOL. Seriously, this recipe looks delicious.
….. Hi Ms. Lady baker!! I wouLd reaLLy like to try the pie w/ bLack raspberries. Is there a good on~line site that wiLL SHIP berries? I know I’ve seen some farmers market sites on ELLen D’s website… Do YOU know of any good sites for produce? Thanks for being YOU ‘) Beth…..
YEAH!!! Thank you for helping me put my finger on the dish I want to bring to our 4th of July party!!! I LOVE raspberries and had never heard of black ones – I’ll have to keep an eye out for them!! I can not wait to try this!
I am going to try this with fresh peaches. Wish me luck.
> Let us know, i bet it will be good.
Loretta
I found myself drooling while reading this recipe. ; ) I believe the point of the story was love of the elusive black raspberry. Here I can easily get red raspberries and blackberries. So that’s what I’ll use. Looks easy and yummy. Thanks, Jean!
You said this could be a stove top recipe but I don;t see any info for the Sour Cream Raspberry Pie. Was this in error?
> Stove Top or Oven recipe, as in NOT SLOW-COOKER recipe, which would be the original ‘fix it and forget it’ type of recipe. (See the blog name?)
We will have lucious blackberries here in Oregon pretty soon, cant wait to try it with them.
Has anyone tried graham cracker crust? Would it be too sweet? This sounds so great! thanks for any reply’s!
Well no matter what they say, it sounds delicious, and not very bad for you. I am going to make it next weekend for the family. Thank you for posting the receipe.
I’ll bet it would be good made with peaches! I’ll let you know.
> Please provide a follow up on the peaches, that’s what I was thinkin’ of trying, if it’s good, maybe Julia will try to come to the dark side
Red berries are pictured. The are not black raspberries. Black raspberries are a totally different animal, sweet,melt in your mouth with no bitter taste. Not sure what this recipe is for since it doesn’t specify.
I would say that to be so bold as to publish such bitter feelings toward the writer of this recipe is in very bad taste (no pun intended Mrs. Child!) I think what the writer wanted to shed the light on was the use of the Raspberries, but others have different tastes and those could be substituted or included to adapt to those varying tastes…maybe you need a sweet desert to sweeten you up Mrs. Child =o)
I just made this pie using raspberries, blueberries, and blackberries in equal proportions, and it is delicious! I like it because it’s so easy, and not as sweet as many fruit pies. Thanks for the recipe!
I have mine in the oven right now! I used strawberries, blackberries & raspberries. I cannot wait to try it!!
I have a red raspberry plant in my yard. I am always looking for new recipes to use them up. This is one that I will have to try this summer!
Too bad some people have to be nasty and rain on other people’s parade. Ignore such bad behavior. Perhaps she is pms-ing.
This pie sounds great. I’m going to save this recipe. Can’t wait to try it.
Thanks for posting it.
Can Greek Yogurt substitute for sour cream?
I just made this pie and it is amazing! So simple and yet so yummy! I just had a few questions for the author. First, do you recommend serving this pie warm, at room temperature, or after stored in the fridge? Also, does this pie need to be refrigerated or can it sit out? Thanks!
Takin one of each for our 4th of july get together, it really looks delish
I just made this for my Dad. I made it with raspberries and blackberries and oh my it is yummy! Thank You!
To those of you who asked about Splenda, STAY AWAY FROM ARTIFICIAL SWEETENERS. JUST BECAUSE THEY GET APPROVED DOES NOT MEAN THEY ARE SAFE OR GOOD FOR YOU! And no, Splenda is not a natural sweetener.
I can’t wait to make this!! I will use a blend of red raspberries and blueberries because that is what I have on hand. To Kathy Mills–I haven’t made this yet, but I would use regular, plain, full-fat yogurt and not Greek yogurt. Greek yogurt is evaporated yogurt (thus the higher protein content) and has much less water in it than regular yogurt, which is more the consistency of sour cream. Greek yogurt is also almost always lower in fat, but you can get a reduced, low-fat, or fat free plain yogurt as well.
I already had my hear set on this pie on Friday. You know, I couldn’t find raspberries (black or red) anywhere!?! I went to 4 grocery stores and two farmers markets. LOL. I used a quart of strawberries and about a cup of leftover blueberries. It was fabulous! LOVED it!
Ridiculously simple and yet so satisfying, I couldn’t wait for raspberry season so I bought two bags of frozen berries and opted to make a lattice top brushed with egg wash and sprinkled with turbinado sugar. When I saw the family collectively roll their eyes into their head at the first bite, I knew this was a keeper… I can’t wait to try blackberries next because they grow wild in my back yard!