Raspberry Custard Pie

• 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

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.

pastry, eggs, sugar, flour, milk, vanilla, salt, fresh raspberries, topping, flour, brown sugar, cold butter

Taken from www.food.com/recipe/raspberry-custard-pie-169125 (may not work)