Preheat oven to 350°F and lay your pie crust in a 9-inch pie pan.
Dump raspberries into pie crust.
In a bowl, mix together 1 cup sugar and 1/3 cup flour. In another bowl whisk together eggs, sour cream, and vanilla until blended, then stir into sugar-flour mixture and whisk until smooth. Pour over raspberries.
For the topping, mix together brown sugar, remaining 2 tablespoons granulated sugar, cinnamon, grated nutmeg, melted butter, and flour together with a fork until it is blended and crumbly. (You can also do this in a food processor using the pulse function.) Scatter over the top of the pie.
Bake for about 50 minutes, until top is golden. Let cool completely before cutting.
You can make this recipe gluten free by using a gluten free pie crust and swapping the flour for gluten free flour or almond meal.