1 c. flour
1/3 c. powdered sugar
1/2 c. butter
2 (10 oz.) pkg. frozen raspberries
3/4 c. chopped walnuts
2 eggs
1 c. sugar
1/4 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla

SAUCE:

Reserved juice
1 c. water
3/4 c. sugar
2 to 3 tbsp. cornstarch
2 tbsp. lemon juice

Dessert: Combine 1 cup flour, the powdered sugar and butter. Press in 9 inch pie plate. Bake at 350 degrees for 15 minutes. Allow to cool. Thaw and drain raspberries, reserving juice. Place raspberries (drained well) in cooled pie crust. Sprinkle with chopped nuts. Combine eggs, sugar, 1/4 cup flour, baking powder, salt and vanilla. Pour over walnuts. Bake at 350 degrees for 35 to 40 minutes.

Sauce: Cook reserved juice, remaining ingredients, except lemon juice, over medium heat. When sauce has thickened, add lemon juice. Serve sauce warm over dessert.