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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Dorothy Regnier of Kamloops, British Columbia suggests, âYou can substitute other kinds of berries or rhubarb in the filling for this pie. But raspberries are hard to beat!â Ingredients:
pastry for single-crust pie (9 inches) |
3 eggs |
2 cups sugar |
1/2 cup king arthur unbleached all-purpose flour |
1/3 cup evaporated milk |
2 teaspoons vanilla extract |
dash salt |
5-1/2 cups fresh or frozen raspberries |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/4 cup cold butter |
Directions:
1. Line a 9-in. pie plate with pastry; trim to 1/2 in. 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 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. Yield: 8 servings.
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