Sour Cream Raspberry Pie-ettes

My sister Jean drove up from Texas with her daughter

Shaunna who was moving back to Utah.  They  stopped

at my other sister Joni's house.  Joni is the one who

got me started blogging.  She is the hostess of

Red Couch Recipes.  Joni has such a great blog

and I love making her recipes.  I guess I love making

everyone's recipes!  If you haven't visited her yet,

stop by and sit on her red couch (it really is

sooo festive any time of year) and enjoy some

of her great food.

Joni had made them her little pies - click here,

to see her great recipe - Sour Cream Blueberry 

 and they couldn't stop talking about them.

We went shopping to our favorite home decor stores,

one of which is Tai Pan.  We saw these cute little

square ramekins and they "forced" me to buy

them so that we had something to make the

little pies in.

Some friends had just brought raspberries from Bear

Lake in northern Utah where they grow such delicious

berries.  We decided to make her pies, only using the

raspberries instead of blueberries.

Now I love to cook and bake and try anything in the

kitchen, BUT....

I also love to take shortcuts WHENEVER I WANT TO!

One shortcut I love is Marie Callendar's frozen pie

crust.  It comes pre-formed, but a few minutes out

on the counter and you can use it any way you want.

Martha Stewart also has a great pie crust recipe

with half butter and half shortening and a touch of

sugar.  But I had company and I had the frozen

dough! (And most importantly I love the

way it tastes.)

Two pie crusts made 4 of these lovely ramekins.

I also decided to add just a dash of almond

flavor to Joni's crumb crust.  I thought that

would go well with the raspberries.

Sour Cream Raspberry Pie - ettes

Filling:

2 T. flour

1/8 tsp. salt

3/4 C. sugar

1 egg

1 C. whipping cream (not whipped)

1 T. apple cider vinegar

1 tsp. vanilla

2 C. raspberries, fresh or frozen

Crumb Crust:

1/2 C. soft butter

1/2 C. brown sugar

1 C. flour

1/2 tsp. almond flavor

Combine, for the filling, the flour, sugar and salt

in a medium bowl.  In another bowl combine the

egg, whipping cream, vinegar and vanilla.

Mix the two together and then fold in the fruit.

For the crumb crust:

Mix the ingredients together with a pastry blender

or with your hands until it holds together.

Place your desired crust in whatever size and shape pie tins

you choose.  Scoop the filling in and then top with

the crumb crust.

Bake at 425 for 8 minutes

then reduce heat to 350 and bake an additional

20 minutes.  You might have to adjust your

time if you are making a full sized pie.

Let cool - if you can!

Honestly, we couldn't!!!  They told me that the

pies tasted much better if they were chilled.  We

had to test that out the next day because we couldn't

wait.  They were fabulous.  These ramekins really

are a little large for one (well, that depends)

but I love to make desserts to share. The three

of us shared one and then shared another

later in the day! 

We did finally get to the chilled one the next day.
Having company can be dangerous for your
waistline, but we did go walking up the canyon
each day.

Hot, warm or chilled these are great.
Thanks Joni for the great recipe.
I will be posting this on
Just Something I Whipped Up
and
Tasty Tuesday.