| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies &, Pastry |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/3 |
c |
All-purpose flour |
| 2 |
lg |
Eggs; lightly beaten |
| 1 1/3 |
c |
Sour cream |
| 1 |
ts |
Vanilla extract |
| 3 |
c |
Fresh or frozen raspberries; thawed |
| 1 |
|
Unbaked basic pastry shell |
| 1/3 |
c |
All-purpose flour |
| 1/3 |
c |
Firmly packed brown sugar |
| 1/3 |
c |
Chopped pecans |
| 3 |
tb |
Butter or margarine; softened |
|
|
Whipped cream |
|
|
Fresh raspberries |
|
|
Fresh mint leaves |
INSTRUCTIONS
GARNISHES
Combine first 5 ingredients in a large bowl, stirring until smooth. Fold in
raspberries. Spoon into pastry shell.
Bake pie at 400° for 30 to 35 minutes or until center of pie appears set.
Combine 1/3 cup flour and next 3 ingredients; sprinkle over hot pie.
Bake at 400° for 10 minutes or until golden, covering edges with aluminum
foil to prevent excessive browning, if necessary. Garnish, if desired.
Makes 1 (9-inch) pie.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
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