Raspberry Sour Cream Pie
Ingredients
- 2 (9 inch) unbaked pie crusts
- 2 eggs
- 1 ⅓ cups sour cream
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 pinch salt
- ⅓ cup all-purpose flour
- 3 cups raspberries
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ cup chopped walnuts
- ¼ cup butter, chilled
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Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
- Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
- While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
- Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
Source
Original recipe: View Original