Raspberry Pie Supreme

Ingredients

1,300 gr raspberries
9 unbaked pie shell
240 ml sour cream
300 gr sugar
130 gr flour
1 gr salt

Instructions

Spread raspberries in unbaked pie shell. Stir sour cream and combined sugar, flour and salt together, mixing well. Spoon over berries, spreading to edge of shell. Sprinkle top with 2 teaspoons of sugar. Bake at 230ºC for 10 minutes. Reduce heat to 180ºC bake 30 minutes more or until topping is lightly browned. Cool at room temperature; serve fresh.