Description
A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.
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
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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 2 hrs
Servings: 16