1 cup granulated sugar
1/3 cup all-purpose flour
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
3 cups red raspberries
1/2 cup all-purpose flour
1/3 cup firmly brown sugar
1/3 cup chopped pecans
3 tablespoons butter, softened
1 (9-inch) unbaked pie shell
Preheat oven to 400*F.
Combine sugar, 1/3 cup flour, eggs, sour cream, and vanilla in a large bowl; stir until smooth. Gently fold in red raspberries then spoon into unbaked pie shell.
Bake for 30 to 35 minutes, or until the center is set. Remove from oven.
Combine 1/2 cup flour, brown sugar, chopped pecans, and softened butter; sprinkle over the hot pie. Continue baking at 400*F for 10 minutes, or until golden brown.
makes 8 servings.