Fresh Raspberry Pie...recipe included

I tried a brand new recipe yesterday using my fresh raspberries from our own raspberry patch! Oh my, the pie was delishous! I love making fresh pies for my son and his family. So, I made two. One for him and one for me. I thought I would share the recipe I used in case you have some raspberries you want to use!

Ingredients:

1 (9 inch) unbaked pie crust 2 eggs 1 1/3 cups sour cream 1 teaspoon vanilla extract 1 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 1/4 cup butter, chilled

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	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 into crust.
3.	Bake in preheated oven for 30 to 35 minutes, or until the center begins to set. Sprinkle with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
4.	To make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly.