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    Raspberry Custard Pie


    Source of Recipe


    net

    List of Ingredients




    Raspberry Custard Pie



    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.

    Recipe
 

 

 

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