Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 2 unbaked pie crusts
- 2 eggs
- 1-1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 pinch salt
- 1/3 cup all purpose flour
- 3 cups raspberries, fresh OR frozen
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 cup chopped walnuts
- 1/4 cup butter, chilled
From: Patti Rossa, of West Bend, WI
Preheat oven to 400 degrees.
In a large bowl, beat the eggs until light and lemon colored. Then whisk in the sour cream and vanilla.
In a separate bowl, mix sugar, flour and salt together. Stir into the egg mixture. Then gently fold in the raspberries.
Divide batter into 2 unbaked pie shells. Bake in oven for 30 to 35 minutes OR until the center begins to set.
To make the topping:
In a medium bowl, mix together the brown sugar, flour and chopped nuts. Cut in the butter until crumbly. Then sprinkle pies with the topping and return to the oven for 10 to 15 more minutes to cook or until the topping is golden brown.
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