Black Raspberry Jam and Sour Cream Pie
Thick, rich, and heavenly.
- 1 recipe plain pastry
- 2 cups toasted ground almonds
- 1 tablespoon milk
- 2/3 cup black raspberry jam
- 2 egg yolks
InstructionsPreheat oven to 425°F.
Soak almonds in milk 5 to 10 minutes. Force jam through sieve to remove some seeds. Beat egg yolks, sour cream, cinnamon and nuts into jam. Roll out dough to make bottom and top crusts for 9-inch pie. Pour filling into bottom crust, add top crust, crimp and seal edges. Cut decorative slits in top and brush with softened butter. Bake 30 minutes or until golden. Cool to room temperature before serving, and serve topped with whipped cream.