Raspberry Custard Pie
Yum!!
Steps
Line a 9 inch pie plane with pastry.
Trim to 1 / 2 inches 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.
Ingredients
pastry dough, eggs, sugar, flour, evaporated milk, vanilla extract, salt, fresh raspberries, brown sugar, butter