Raspberry Custard Pie

Yum!

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1 (9 inch)  pastry dough, for single crust pie
• 3  eggs
• 2  cups sugar
• 1⁄2 cup flour
• 1⁄3 cup evaporated milk
• 2  teaspoons vanilla extract
• 1  dash salt
• 5 1⁄2 cups fresh raspberries or 5 1⁄2 cups frozen raspberries

• Topping

• 1⁄2 cup flour
• 1⁄4 cup  packed brown sugar
• 1⁄4 cup  cold butter

Directions

1. Line a 9 inch pie plane with pastry; trim to 1/2 inches beyond edge of plate.
2. Flute edges; set aside.
3. In a large mixing bowl, beat eggs.
4. Add the sugar, flour, milk, vanilla and salt; mix well.
5. Gently fold in raspberries; pour into crust.
6. For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly; sprinkle over filling.
7. Bake at 400 for 10 minutes.
8. Reduce heat to 350, bake 45-50 minutes longer or until a knife inserted near the center comes out clean.
9. Cool on a wire rack.
10. Refrigerate leftovers.