Raspberry Cream Crumble Pie

Having little ones, I always have tons of berries around. So I had to make a pie with some extra raspberries. They are sweet and tart, baked inside a creamy custard with a flakey buttery crust and then topped with an oatmeal crisp. There are so many different flavors and textures. Topped with a little whipped cream and it’s just simply delicious!

Filling

• 2 eggs
• 1 1/3 cup sour cream or Greek yogurt
• 1 tsp. vanilla extract
• 2 tsp. almond extract
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• pinch of salt

Oat Crumble

• 3/4 cup old fashioned oats
• 3/4 cup dark brown sugar
• 2 tsp. ground cinnamon
• 1/2 cup flour
• 6 tbsp. melted butter

Pie

• 1 9-inch pie crust, homemade or store bought
• 3 cups raspberries, fresh or frozen
• whipped cream for garnish

Directions

Preheat the oven to 350 degrees.

Starting with the filling, in a large bowl whisk together the eggs, sour cream, vanilla, almond, sugar, flour and salt. Whisk it all together until smooth. Set aside.

For the crumble, in another bowl combine together the oats, brown sugar, cinnamon, flour. Mix together and then pour in the melted butter. Continue to mix it together until its combined.

Roll out the pie crust and place into a pie pan, crimping the edges. Place the raspberries into the pie crust. Pour the custard over the raspberries spreading it out evenly. Then crumble the crisp over the top. Place onto a rimmed baking pan and place in the oven to bake for about 1 hour. The edges should be golden brown and the center to not be jiggly anymore.

Once baked, remove from the oven and let come to room temperature or chilled in the fridge before serving. Serve with fresh whipped cream!!