1 c Sugar
1/3 c All-purpose flour
2 lg Eggs; lightly beaten
1 1/3 c Sour cream
1 ts Vanilla extract
3 c Fresh or frozen raspberries;
-thawed
1 Unbaked basic pastry shell
1/3 c All-purpose flour
1/3 c Firmly packed brown sugar
1/3 c Chopped pecans
3 tb 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.
Yields
1 Servings