This is one of my favorite recipes. It combines a Pie like experience with brownie like serving style. It has a crust, a smooth creamy filling, and a crumble top, but you serve it in squares. How great is that? Raspberry is the main taste, but it also has almond extract and lemon zest to round out the flavor.
Everything starts with flour and butter, right? As well as a bit of sugar. This will be the crust.
Pulse until crumbly.
The crumb is distributed into the container,
and pressed flat with a rounded spoon,
Till it's smooth and compacted all over.
Then it's baked briefly, this is to keep it from soaking up too much of the liquid of the next layer.
It comes out a nice toasted brown.
I set out the raspberries, don't they look amazing?
Eggs are the first step of the filling.
They are whipped till blended,
Then to the eggs I add almond extract,
fresh grated lemon zest,
flour, sugar, and sour cream! The sour cream is what gives it a smooth and rich creamy flavor to the pie filling layer.
Blend it all till smooth,
add the raspberries and gently fold in.
This pie filling goes on top of the crust layer I already baked,
And some of the original pie crust crumble was reserved to sprinkle on top.
Here it is baking in the oven, slowly rising a little from the eggs.
When it comes out, it has a nice golden color to it, with flecks of red berries showing through.
Delicious looking when cut, you can see the three distinct layers. The bottom and top are both firmer, and the middle layer is very creamy and smooth with that delightful raspberry tart flavor.
Cut in and enjoy! Delicious cold, or can be heated in a toaster oven.
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