Raspberry Custard Pie

Name: Raspberry Custard Pie
Ingredients: 1 (9 inch) pastry dough, for single crust pie; 3 eggs; 2 cups sugar; 1/2 cup flour; 1/3 cup evaporated milk; 2 teaspoons vanilla extract; 1 dash salt; 5 1/2 cups fresh raspberries or 5 1/2 cups frozen raspberries; Topping; 1/2 cup flour; 1/4 cup packed brown sugar; 1/4 cup cold butter

12 ingredients

10 steps

Ingredients

1 (9 inch) pastry dough, for single crust pie
3 eggs
2 cups sugar
1/2 cup flour
1/3 cup evaporated milk
2 teaspoons vanilla extract
1 dash salt
5 1/2 cups fresh raspberries or 5 1/2 cups frozen raspberries
Topping
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold butter

Directions

1

Line a 9 inch pie plane with pastry; trim to 1/2 inches beyond edge of plate.
2

Flute edges; set aside.
3

In a large mixing bowl, beat eggs.
4

Add the sugar, flour, milk, vanilla and salt; mix well.
5

Gently fold in raspberries; pour into crust.
6

For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly; sprinkle over filling.
7

Bake at 400 for 10 minutes.
8

Reduce heat to 350, bake 45-50 minutes longer or until a knife inserted near the center comes out clean.
9

Cool on a wire rack.
10

Refrigerate leftovers.