Raspberry Pie Supreme

Five cups of raspberries is a generous amount for a single 9-inch pie, and the result is a fruit-forward dessert with the berries dominating every bite. The sour cream topping is what makes this work. Spread over the raw berries before baking, the mixture firms up into something between a custard and a cobbler topping. It catches the berry juices that bubble up while baking instead of letting them flood the pie.

The topping is heavy on flour: a full cup. That’s not a typo. The high flour ratio combined with sour cream and sugar creates a topping thick enough to spread to the edge of the shell and stay there. As it bakes, it sets into a slightly chewy crust that feels almost like a thick streusel, browning and caramelizing on top.

The two-stage bake ensures the bottom crust crisps before the topping browns. Ten minutes at 450°F (230°C) sets the pastry, then 30 minutes at 350°F (175°C) lets the topping brown and the berries break down into syrup underneath.

Pro Tips

• Use fresh raspberries at peak season for the brightest flavor. Frozen work but release more liquid.
• Spread the sour cream topping all the way to the edge of the crust. Gaps let berry juice escape upward and over the rim.
• Sprinkle the additional 2 teaspoons of sugar on top before baking for a sparkling crackled finish.
• Cool fully at room temperature before serving. Hot raspberry filling weeps; cool filling holds clean slices.

Variations

• Replace half the raspberries with blackberries for a darker, more wine-like filling.
• Add 1 teaspoon of vanilla extract to the sour cream topping for richer flavor.
• Sprinkle the topping with sliced almonds along with the sugar for a textural crunch.