RASPBERRY CREAM PIE WITH WALNUT CRUMBLE

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RASPBERRY CREAM PIE WITH WALNUT CRUMBLE
One unbaked pie dough round see below
2 large eggs, room temperature
1 ⅓ cups whole sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
⅓ cup flour
3 cups raspberries (fresh or frozen, see note in recipe below)
½ cup brown sugar
½ cup flour
½ cup chopped walnuts
¼ cup unsalted butter, cut into small cubes and chilled
Set the oven to 400 degrees.
If you're using fresh raspberries, rinse them and sprinkle them with a little sugar. Allow them to sit at room temperature while you make the rest of the pie. Then using a fork, mash the raspberries a little so they're not completely whole and to release a little juice. If you're using frozen raspberries, allow them to almost thaw entirely. Fit the pie crust into a 9” pie plate, crimp edges, and store in the freezer until time to pour in the filling.
In a large bowl, beat the eggs until light and lemon-colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Combine the flour mixture into the egg mixture and stir in raspberries. When stirring in the raspberries do not pour the entire bowl upside down into the mixture. You want macerated raspberries in the mixture. If you use all of the juice that settled in the bottom of the bowl then the pie filling won’t set up. Remove the pie crust from the freezer and pour in the raspberry cream filling. Bake in a preheated oven for 30-35 minutes or until the center just begins to set. While the pie bakes, mix together the brown sugar, flour, and chopped walnuts in a medium bowl, and cut in the butter pieces using two forks or a pastry blender. Blend until crumbly. Remove the pie from the oven and gently cover the top of the pie in the brown sugar crumble. Return to the oven for 10-15 minutes more until the topping is golden brown. Allow to cool completely at room temperature before serving. Store loosely covered in the refrigerator.