1 cup sugar
1/3 cup all-purpose flour
2 large eggs — lightly beaten
1 1/3 cups sour cream
1 teaspoon vanilla extract
3 cups fresh or frozen raspberries — thawed
1 unbaked basic pastry shell
1/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
3 tablespoons butter or margarine — softened
garnishes: whipped cream — fresh raspberries, — fresh mint leaves
Combine first 5 ingredients in a large bowl, stirring until smooth. Fold in raspberries. Spoon into pastry shell.
Bake pie at 400? for 30 to 35 minutes or until center of pie appears set.
Combine 1/3 cup flour and next 3 ingredients; sprinkle over hot pie.
Bake at 400? for 10 minutes or until golden, covering edges with aluminum foil to prevent excessive browning, if necessary. Garnish, if desired. Makes 1 (9-inch) pie.