Raspberry Custard Pie

By MissHeather

Ingredients

• Topping:
• Pastry for single-crust 9" pie
• 3 eggs
• 2 C sugar
• 1/2 C all-purpose flour
• 1/3 C evaporated milk
• 2 tsp vanilla extract
• dash salt
• 5 1/2 C fresh or frozen raspberries
• 1/2 C all-purpose flour
• 1/4 C packed brown sugar
• 1/4 C cold butter

Preparation

Step 1

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

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