9 inch unbaked pie shell
2 eggs
1 1/3 c. sour cream
1 tsp. vanilla
1 c. sugar
1/3 c. flour
Pinch of salt
3 c. fresh raspberries

TOPPING:

1/2 c. flour
1/4 c. chilled butter
1/2 c. loosely packed brown sugar
1/2 c. chopped walnuts or pecans

Beat eggs and whisk in sour cream and vanilla. Mix sugar, flour and salt; add to egg mixture. Gently stir in raspberries. Pour into pie shell and bake at 400 degrees for 30-35 minutes or until center is almost set. Mix brown sugar, flour and nuts. Cut in butter until crumbly. Sprinkle over hot pie and bake 10-15 minutes more.