kitchen conversations

In Memory of Fay Ehrlich, Ehrlich’s Kitchen and Baths – Hazelwood, MO

1 cup sugar                                     1 unbaked pastry shell (9 in)
1/3 cup all-purpose flour                       1/3 cup all purpose flour
1 1/3 cup sour cream                            1/3 cup brown sugar
1 tsp. vanilla extract                          2 large eggs, lightly beaten
3 cups fresh or frozen raspberries thawed       3 tbsp butter, softened
1/3 cup chopped nuts

Combine 1 cup sugar, 1/3 cup flour, eggs, sour cream and vanilla extract in a large bowl, stirring until smooth. Gradually fold in raspberries. Spoon into unbaked pastry shell. Bake at 400˚ for 30 to 35 minutes or until center is set. While pie bakes combine the 1/3 cup flour, 1/3 cup brown sugar and 1/3 cup of pecans with the 3 tbsp. of butter, cutting in to make a crumb-type topping; sprinkle over the hot pie and bake at 400˚ for another 10 minutes or until golden brown.