5 cups Raspberries
9 UNBAKED pie shell
1 cup Sour cream
1 1/2 cups Sugar
1 cup Flour
1/4 teaspoon Salt
Spread raspberries in unbaked pie shell. Stir sour cream and combined sugar, flour and salt together, mixing well. Spoon over berries, spreading to edge of shell. Sprinkle top with 2 teaspoons of sugar. Bake at 450~ for 10 minutes. Reduce heat to 350~; bake 30 minutes more or until topping is lightly browned. Cool at room temperature; serve fresh.