Joan's Raspberry-Sour Cream Pie

2 9-inch unbaked pie crusts
3 eggs
1 3/4 c sour cream
1 1/2 tsp vanilla extract
1 1/2 c sugar
1/4 tsp salt
1/2 c flour
4 c raspberries

TOPPING
3/4 c brown sugar
3/4 c flour
3/4 c chopped pecans or walnuts
3 T butter, chilled

Make topping: mix brown sugar, flour, and chopped nuts. Cut in butter until crumbly.

Beat eggs until light and lemon colored. Whisk in sour cream and vanilla. Combine sugar, flour, and salt, and then stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts. Bake in 400 degree oven for 30-35 minutes, until center begins to set. Sprinkle with topping and return to oven for 10-15 minutes, until topping is golden brown. Cool before serving.