Raspberry Sour Cream Pie

4 cups raspberries (I used about 5)
Unbaked 9 inch pie shell

Filling:
1 1/2 cups white sugar
1/3 cup white flour
1 cup full fat sour cream

Streusel Topping:
1/2 cup white flour
1/2 cup brown sugar
1/4 cup butter or margarine

Place raspberries in pie shell. Stir sugar and flour together then mix in sour cream. Pour over raspberries.

Mix together topping ingredients till crumbly and sprinkle over pie. Bake on bottom shelf of oven in 425 degree oven for 10 minutes, then reduce heat to 350 and bake about 40 to 50 minutes till rhubarb is cooked and topping is browned.

sherry/alberta