Recipe Details
Ingredients
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2(9 inch) unbaked pie crusts
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2eggs
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1 ⅓cupssour cream
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1teaspoonvanilla extract
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1cupwhite sugar
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1pinchsalt
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⅓cupall-purpose flour
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3cupsraspberries
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½cupbrown sugar
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½cupall-purpose flour
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½cupchopped walnuts
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¼cupbutter, chilled
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories307 | |
| % 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.
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