2 eggs
1 1/3 cups
sour cream
1 teaspoon
vanilla extract
1/2 cup white
sugar
1 pinch salt
1/3 cup
all-purpose flour
3 cups
raspberries
1/2 cup
brown sugar
1/2 cup
all-purpose flour
1/2 cup chopped
walnuts
¼ cup
chilled butter
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.
Pastry CASE:
· 1 cup all-purpose flour
· 2 tbsp sugar
· 4 oz cold butter
Cream Cheese TOPPING:
· 3 ounces cream cheese, softened
· 1/4 cup icing sugar
· 1/4 teaspoon vanilla extract
· ½ cup heavy whipping cream, whipped
1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
2. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Store in the refrigerator
