- 2 (9 inch) unbaked pie crusts
- 2 eggs
- 1 1/3 cups sour cream
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 pinch salt
- 1/3 cup all-purpose flour
- 3 cups raspberries
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/4 cup butter, chilled
- 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.
10/20/2019
recipepes.com
raspberry sour cream pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
