4/5
(1 Votes)
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.