| 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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