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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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) |
3 eggs |
2 c sugar |
1/2 c flour |
1/3 c evaporated milk |
2 tsp vanilla |
dash salt |
5-1/2 c fresh or frozen raspberries |
topping |
1/2 c flour |
1/4 c packed brown sugar |
1/4 c cold butter |
Directions:
1. 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.
2. 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.
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