Raspberry Custard Pie

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 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
• 1/2 cup flour
• 1/4 cup packed brown sugar
• 1/4 cup cold butter

Recipe

• 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.