1 cup sugar 1/3 cup all-purpose flour 2 large eggs 1 1/3 cup sour cream 1 teaspoon vanilla extract 3 cups fresh or thawed frozen raspberries 1 (9-inch) unbaked pie shell ***TOPPING:*** 1/3 cup all-purpose flour 1/3 cup firmly packed brown sugar 1/3 cup chopped pecans 3 tablespoons butter, softened whipped cream fresh raspberries fresh mint leaves
For pie: In a large bowl combine sugar, flour eggs, sour cream, and vanilla. Fold in raspberries. Spoon into pie shell. Bake pie at 400F for 30 to 35 minutes or until center of pie appears set.
For topping: Combine 1/3 cup flour, brown sugar, pecans, and butter; 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 with whipped cream, raspberries, and mint leaves.