Raspberry Custard Pie - cooking recipe

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
Topping
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold butter

Preparation

Line a 9 inch pie plane with pastry; trim to 1/2 inches beyond edge of plate.
Flute edges; set aside.
In a large mixing 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 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.