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| 1 Tasse | sugar |
| 1/3 Tasse | all-purpose flour |
| 2 gross | Eggs lightly beaten |
| 1 1/3 Tasse | sour cream |
| 1 Teelöffel | vanilla extract |
| 3 Tasse | Fresh or frozen raspberries; thawed |
| 1 | Unbaked basic pastry shell |
| 1/3 Tasse | all-purpose flour |
| 1/3 Tasse | brown sugar firmly packed |
| 1/3 Tasse | pecans chopped |
| 3 Esslöffel | Butter or margarine, softened |
| | Whipped Cream |
| | raspberries fresh |
| | mint leaves fresh |
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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.
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