One way to celebrate summer is with a Sour Cream Raspberry Pie. For years I have had a Black Raspberry patch at the edge of my garden. They are my all time favorite berry. I do have red raspberries, strawberries, and blueberries plants but I love to walk through my black raspberry patch picking the plump juicy fruit the best. My children always hated the spring time when mom said it was time to trim raspberries. Leather gloves and long sleeves shirts were a must. Some summers my patch yielded over 130 pints but I have scaled it down to a more manageable size much to my children’s relief.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Sour Cream Raspberry Pie THM-S

• Pie Crust:
• 3/4 cup THM Baking Blend
• 1/3 cup oat flour
• 1/2 teaspoon salt
• 1/3 cup butter, softened
• 1 egg, room temperature
• Filling:
• 2/3 cup sour cream
• 2/3 cup Greek yogurt
• 2 eggs, room temperature
• 2 teaspoons vanilla
• 2 tablespoons oat fiber
• 1 teaspoon unflavored gelatin
• 1/3 cup THM Gentle Sweet
• 4 cups fresh raspberries

Preheat oven to 350 degrees F. For crust: Mix ingredients in a food processor or mixer. Pat into 9 inch pie plate. Bake crust for 10 minutes. Set aside. For Filling: Blend sour cream, Greek yogurt, eggs, vanilla, oat fiber, gelatin, and Gentle Sweet together. Fold raspberries into sour cream mixture. Pour raspberry/cream mixture into pie crust. Bake for 20 minutes or until just barely set. Cool completely. Serves 8.

*Just a note–Oat flour is ground oats and Oat Fiber is just the fiber from the oats. They are two distantly different items and are not interchangeable. You can use frozen raspberries, too. Mix them in the sour cream mixture while they are still frozen.

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THM Gentle Sweet Oat Fiber Baking Blend

Print

Sour Cream Raspberry Pie THM-S

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8

Author Glenda Groff

Ingredients

Pie Crust

• 3/4 cup THM Baking Blend
• 1/3 cup oat flour
• 1/2 teaspoon salt
• 1/3 cup butter
• 1 egg

Filling

• 2/3 cup sour cream
• 2/3 cup Greek yogurt
• 2 eggs
• 2 teaspoons vanilla
• 2 tablespoons oat fiber
• 1 teaspoon unflavored gelatin
• 1/3 cup THM Gentle Sweet
• 4 cups raspberries

Instructions

1. Preheat oven to 350 degrees F. Mix crust ingredients in a food processor until crumbly. Pat into 9 inch pie plate. Bake crust for 10 minutes. Set aside. For filling: Blend sour cream, Greek yogurt, eggs, vanilla, oat fiber, gelatin, and Gentle Sweet together. Fold raspberries into sour cream mixture . Pour in raspberry/cream mixture into pie crust. Bake for 20 minutes or until just barely set. Cool completely. Serves 8.

2. *Just a note–Oat flour is ground oats and Oat Fiber is just the fiber from the oats. They are two distantly different items and are not interchangeable. You can use frozen raspberries, too. Mix them in the sour cream mixture while they are still frozen.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

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