1 unbaked pie shell
2 eggs
1 1/3 c. sour cream
1 tsp. vanilla
1 c. sugar
1/3 c. flour
3 c. raspberries

TOPPING:

1/2 c. brown sugar
1/2 c. flour
1/2 c. chopped nuts
1/4 c. chilled butter

Put pastry in pie tin. Beat eggs and whisk in sour cream and vanilla. Mix sugar, flour and add to egg mixture. Gently stir in raspberries. Pour into pie shell and bake in 400 degree oven for 30 to 40 minutes. Mix sugar, flour and nuts. Cut in butter until mixture is crumbly. Sprinkle over hot pie. Return to oven for 10 to 15 minutes.