Ingredients
16
16 servings
- •2 (9 inch) unbaked pie crusts
- •2 eggs
- •1.3333333730698 cups sour cream
- •1 teaspoon vanilla extract
- •1 cup white sugar
- •1 pinch salt
- •0.33333334326744 cup all-purpose flour
- •3 cups raspberries
- •0.5 cup brown sugar
- •0.5 cup all-purpose flour
- •0.5 cup chopped walnuts
- •0.25 cup butter, chilled
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
- Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
- While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
- Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
Nutritional Facts
Per 16 servings
- Calories: 307
- Carbohydrate: 36g
- Fat: 17g
- Fiber: 3g
- Protein: 4g
- Sugar: 18g
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