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Raspberry Cream Pie

2 Harvest Haven eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup sugar
1/3 cup unbleached all-purpose flour
Pinch sea salt

Crumble Topping:
1/2 cup sugar
1/2 cup unbleached all-purpose flour
1/4 cup (1/2 stick) unsalted butter

One 9-inch pie pastry
3 cups fresh Harvest Haven raspberries
Fresh whipped cream, for serving

For the filling: Preheat oven to 350 degrees F.

Whisk the eggs in a large bowl until light and lemon coloured. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.

For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)

For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.

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