Raspberry Custard Pie
From pleclare 15 years ago
- 55 minutes to make
- Serves 8
You can substitute other kinds of berries or rhubarb in the filling for this pie but the fresh flavor of bright raspberries is hard to beat!
Ingredients
- Pastry for single crust(9") (I use a prpared crust) shopping list
- 3 eggs shopping list
- 2 c sugar shopping list
- 1/2 c flour shopping list
- 1/3 c evaporated milk shopping list
- 2 tsp vanilla shopping list
- dash salt shopping list
- 5-1/2 c fresh or frozen raspberries shopping list
- Topping: shopping list
- 1/2 c flour shopping list
- 1/4 c packed brown sugar shopping list
- 1/4 c cold butter shopping list
How to make it
- Line 9" pie plate with pastry;trim to 1/2' beyond edge of plate. Flute edges;set aside. In a large 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 mins. Reduce heat to 350;bake 45-50 mins longer or till a knife inserted near center comes out clean. Cool on wire rack. Refrigerate leftovers.
The Rating
Reviewed by 9 people-
Another great dessert from you! This one sounds very nice! Here is a ^5.
thepoint
in Hagerstown loved it
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Thanks just intime for the raspberry season
karlyn255
in Ypsilanti loved it
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Another great one!
valinkenmore
in Malott loved it
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