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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 cup(s) raspberries |
1 1/3 cup(s) sour cream |
1/2 cup(s) brown sugar |
1/2 cup(s) pecans |
Directions:
1. unbaked pie shell
2. eggs
3. /3 c. sour cream
4. tsp. vanilla
5. c. sugar
6. /3 c. flour
7. Pinch of salt
8. c. fresh raspberries
9. TOPPING:
10. /2 c. loosely packed brown sugar
11. /2 c. flour
12. /2 c. chopped walnuts
13. /4 c. firm butter
14. Beat eggs; whisk in sour cream and vanilla. Mix sugar, flour and salt. Add to egg mixture. Gently stir in raspberries.
15. Pour into pie shell and bake at 400 degrees for 30-35 minutes or until stir is almost set. Mix brown sugar, flour and nuts. Cut in butter until mixture is crumbly. Sprinkle over hot pie. Bake 10-15 minutes longer.
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