Raspberry Custard Pie

Name: Raspberry Custard Pie
Ingredients: Pastry for single-crust pie (9 inches); 3 large eggs; 2 cups sugar; 1/2 cup all-purpose flour; 1/3 cup evaporated milk; 2 teaspoons vanilla extract; Dash salt; 5-1/2 cups fresh or frozen raspberries; 1/2 cup all-purpose flour; 1/4 cup packed brown sugar; 1/4 cup cold butter

11 ingredients

2 steps

Ingredients

Pastry for single-crust pie (9 inches)
3 large eggs
2 cups sugar
1/2 cup all-purpose flour
1/3 cup evaporated milk
2 teaspoons vanilla extract
Dash salt
5-1/2 cups fresh or frozen raspberries
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter

Directions

1

Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges; set aside. In a large bowl, beat eggs. Add the sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust.
2

For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.