raspberry cream filled pie

How To Make raspberry cream filled pie

• 1

  Preheat oven 350 degrees. Spray a springform pan with nonstick cooking spray
• 2

  Add flour and sugar to food processor. Add butter 1 tbsp. at a time pulsing until all butter is incorporated. The texture will be like sand. Reserve 1 cup of flour mixture and set aside,
• 3

  Mix the remaining flour mixture with egg, sour cream, baking powder, baking soda and vanilla. Blend well.
• 4

  Press the mixture in bottom and 2 inches up the sides of springform pan. The dough is sticky, grease your fingers or use a spoon to spread the dough.
• 5

  In another bowl beat the cream cheese, sugar, ad egg. Pour over the crust in pan.
• 6

  Take the preserves and drop by spoonfuls unto the cream cheese mixture. Swirl it around with a knife.
• 7

  Sprinkle the reserved cup of crumbs and top with nuts.
• 
  8

  Bake for 1 hour until set. Let cool and cut into pieces.
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