Last week the Mennonite grocery had Driscoll's raspberries for 50 cents! I was thrilled! Seeing raspberries for anything less than 3.50$ is thrilling! I bought 6 containers for 3$. There are still 3 in the fridge that are awaiting us. I found this pie on allrecipes and compiled it from two different recipes. It called for two cups of sour cream... Well it just so happens that Greek yogurt was 3 for a dollar this week. So I subbed the sour cream for Greek yogurt and saved about 500 calories :D So this is technically a "diet" pie... which is why I ate at least half of it!
1 (9 inch)
pie shell
3 cups
raspberries (about 12oz)
3/4 cup
white sugar
1tbsp cornstarch
1/3 cup all purpose flour
2 cups fat free Greek yogurt
1/2 tsp vanilla extract
Topping
1/2 cup brown sugar
1/2 cup all purpose flour
1/4 cup cold butter
1. Preheat oven to 400 degrees
2. Place raspberries in the bottom of the crust
3. Mix the sugar, cornstarch, flour, vanilla, and yogurt until blended and smooth
4. Pour over raspberries
5. Place pie uncovered into the oven (the topping comes later!)
6. Bake for 30 minutes
Meanwhile cut the butter into the sugar and flour. I like to do this by hand, until you have course crumbs.
7. After 30 minutes remove the pie from the oven and sprinkle on the topping. Return to the oven for 15 minutes. Top will be golden brown and the pie should be pretty firm. Mine was a touch jiggly but firmed up nicely as it cooled.
