Raspberry Sour Cream Pie

12 ingredients
5 steps

Ingredients

  • 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

Directions

  1. 1
    Preheat oven to 400 degrees F (200 degrees C).
  2. 2
    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.
  3. 3
    Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
  4. 4
    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.
  5. 5
    Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.

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