An old fashioned baked raspberry custard-cream pie with a streusel topping.

Raspberry Cream Pie

1 cup granulated sugar
1/3 cup all-purpose flour
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
3 cups red raspberries
1/2 cup all-purpose flour
1/3 cup firmly brown sugar
1/3 cup chopped pecans
3 tablespoons butter, softened
1 (9-inch) unbaked pie shell

1. Preheat oven to 400°F (205°C).
2. 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.
3. Bake for 30 to 35 minutes, or until the center is set. Remove from oven.
4. Combine 1/2 cup flour, brown sugar, chopped pecans, and softened butter; sprinkle over the hot pie. Continue baking at 400°F (205°C) for 10 minutes, or until golden brown.

Makes 8 servings.