Raspberry Sour Cream Pie

Step 1
Preheat oven to 400 degrees F (200 degrees C).

Step 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 filling into 2 unbaked pie crusts.

Step 3
Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.

Step 4
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.

Step 5
Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.