Raspberry Sour Cream Pie

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

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.

3 . Stage

Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.

4 . Stage

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.

5 . Stage

Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.