Here’s an unusual and festive pie – perfect for the holidays! Custardy, intensely raspberry filling with a sweet, crunchy topping. Small slices suffice, so it serves a crowd! Best served chilled, if you can wait that long!
One 9″ deep-dish (or 10″) unbaked pie crust
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup sugar
1/8 teaspoon salt
1/3 cup flour
3 cups raspberries (fresh or unsweetened frozen)
1/2 cup dark brown sugar
1/2 cup flour
1/2 cup chopped walnuts
1/4 cup butter, chilled and cut into 1/2″ cubes
Preheat oven to 400 degrees.
Beat the eggs with an electric mixer until light and lemon colored. Whisk in the sour cream and vanilla until blended. In a separate bowl, stir together the sugar, flour and salt, and add to the egg mixture. Gently fold in the raspberries and pour into the unbaked pie crust.
Bake for 30 minutes, or until the center begins to set. Sprinkle evenly with the topping and bake 15 minutes longer, until golden brown. Cool on rack.
TOPPING: Mix together the brown sugar, flour and chopped nuts. Cut in the butter and mix until crumbly.