Ingredients
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2 (9 inch) unbaked pie crusts
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2 eggs
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1 ⅓ cups sour cream
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1 teaspoon vanilla extract
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1 cup white sugar
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1 pinch salt
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⅓ cup all-purpose flour
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3 cups raspberries
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½ cup brown sugar
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½ cup all-purpose flour
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½ cup chopped walnuts
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¼ cup butter, chilled
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
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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.
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Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
Nutrition Facts (per serving)
307 | Calories |
17g | Fat |
36g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 307 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 7g | 33% |
Cholesterol 39mg | 13% |
Sodium 167mg | 7% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 3g | 10% |
Total Sugars 18g | |
Protein 4g | 8% |
Vitamin C 6mg | 7% |
Calcium 41mg | 3% |
Iron 1mg | 7% |
Potassium 111mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.