Ingredients

• 3/4 cup sugar
• 1/4 cup flour
• 8-ounce carton sour cream (1 cup)
• 1 egg, slightly beaten
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 4 cups fresh raspberries
• 9-inch unbaked pie crust

Crumb topping:

• 1/3 cup sugar
• 1/3 cup brown sugar
• 2/3 cup flour
• 1/4 teaspoon cinnamon
• 3-4 tablespoon butter

Directions

1. Mix together sugar and flour in a large bowl.
2. In a small bowl, mix sour cream, beaten egg, vanilla, and salt.
3. Add to sugar mixture and mix well.  Fold raspberries in.
4. Place pie crust in a deep pie dish.  Place raspberry pie mixture in crust.  Bake at 350 for 30 min.
5. For crumb topping, stir together sugars, flour, and cinnamon.  Cut in butter until crumbly.
6. Sprinkle over hot pie and bake another 35 minutes or until edges are golden.
7. Let cool at least 2 hours before slicing.