Raspberry Cream PIe

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Contributor: admin



Preheat oven to 400*F.

Combine sugar, 1/3 cup flour, eggs, sour cream, and vanilla in a large bowl; stir until smooth. Gently fold in red raspberries then spoon into unbaked pie shell.

Bake for 30 to 35 minutes, or until the center is set. Remove from oven.

Combine 1/2 cup flour, brown sugar, chopped pecans, and softened butter; sprinkle over the hot pie. Continue baking at 400*F for 10 minutes, or until golden brown.

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