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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Yum! 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 |
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.
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