Sunday, September 19, 2010

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

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
Tasty Tuesday.


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. They look and sound delicious. I'll have to try this recipe.

  2. Way to cute and I'll bet they were great! I made an apple pie today, good but not fancy:@)

  3. These are so cute. Love the shape. I will have to try Marie's Crust. I am pie crust chalenged!

  4. This looks delicious Jacqueline! I'm saving this recipe as a must-try very soon!

  5. It look very delicious.............happy new Ria...

  6. Those look delicious! I love how you varied the other recipe and came up with an entirely new dessert.

  7. Hmmm, these look delicious. My son loves anything berry...I'll definately be giving them a try!
    PS: I just wanted to also comment on your pizza oven area! Oh, how stunning, it looks like it belongs in a magazine.
    Have a wonderful week.

  8. Jacqueline -- your version looks so great...I love it in the larger ramekins and raspberries sound wonderful. Joni

  9. These look sooo good! And I wouldn't have been able to resist little square ramekins, either!

  10. I've already saved Joni's recipe. I'm going to make mine with apples, just to test it out. Yours look yummy and I would have no trouble eating a whole one!

  11. Oh my gosh, your little pies look BEAUTIFUL and delicious! I love the addition of the almond extract! It's one of my favorites!

  12. These look great - I especially love the shape! Thanks for sharing.


  13. Oh yum! That almond in the topping sounds just wonderful! I love it when things just "beg you" to buy them! :)

  14. Jacqueline, the tarts look so cute and the combination of raspberries and almond :-)

  15. These sound like they'd be good with raspberry or blackberry! (And I love the cute ramekins. I love it when things beg me to take them home.)

  16. These look and sound absolutely amazing..gotta do some baking tomorrow...:)

  17. Oh my ~ I wish I had one of these right now! They look delicious and I honestly love the little tart dishes. I think I may try them with apples & pears...perhaps adding a few cranberries? All sorts of possibilities!

    Thanks so much for sharing ~ can't wait to try them.

  18. Those pie-etts are so cute! They look very yummy, too!


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