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    Raspberry Custard Pie

    Source of Recipe

    Taste of Home

    List of Ingredients

    Pastry for single-crust pie (9 inches)
    3 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

    TOPPING:
    1/2 cup all-purpose flour
    1/4 cup packed brown sugar
    1/4 cup cold butter

    Recipe

    Line a 9-in. pie plate with pastry; trim to 1/2 in. 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 400° 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. Yield: 8 servings.


 

 

 


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