Raspberry Sour Cream Pie

(from Donna Alexander)

Baked 9" pie or tart shell lightly brown ( 15 to 20 minutes at 400ºF)  click here for pie shell directions

For Filling:
1 cup reduced fat sour cream
¾ cup granulated sugar
2½ tablespoons all-purpose flour
¾ teaspoon almond extract
¼ teaspoon salt1 large egg, slightly beaten
2½ half pints raspberries
For Topping:
6 tablespoons all-purpose flour
¼ cup (½ stick)unsalted butter, well chilled and cut into small chunks
1/3 cup coarsely chopped pecans
2 tablespoons granulated sugar

To Prepare Filling

Combine sour cream, sugar, flour, almond extract salt and egg in a large mixing bowl.  Wisk until batter is smooth.  Fold in raspberries.  Spoon into pastry shell; smooth top with a spatula.  Bake until filling is just set (about 25 minutes at 400ºF).  Be sure to shield the edges of the pie crust with aluminum foil so that the crust does not overbrown.

To Prepare Topping:

Using fingertips, mix flour and butter in a medium bowl until small clumps form.  Mix in pecans and sugar.  Sprinkle topping over pie. Bake until topping browns lightly (about 12 minutes).  If necessary,  remove aluminum foil from crust edges if crust browns too slowly.

Let cool to room temperature and refrigerate (loosely covered) for at least 1 hour prior to serving.