Raspberry Cream Pie

Ingredients:

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       - cup fresh raspberries
1       - unbaked 9-inch pastry shell
1/3    - cup all-purpose flour
1/3    - cup firmly packed brown sugar
1/3    - cup chopped pecans
3       - tablespoons butter, softened

Garnishes: whipped cream, fresh raspberries


Procedure:

Step 1
- Combine first 5 ingredients in a large bowl, stirring until smooth. Gradually fold in raspberries. Spoon into pastry shell.

Step 2
- Bake at 400 degrees for 30 to 35 minutes or until a knife inserted in center comes out clean.

Step 3
- Combine 1/3 cup flour and next 3 ingredients, sprinkle over hot pie

Step 4
- Bake at 400 degrees for 10 minutes or until golden. Garnish, if desired.

Yield: one 9-inch pie

NOTE: DO not substitute frozen raspberries in this pie