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Raspberry Custard Pie




Source of Recipe


Unknown


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.