Rhubarb Raspberry Custard Pie - cooking recipe

Ingredients

Custard
1 1/4 cups white sugar
1 tablespoon flour
1/4 teaspoon nutmeg
4 eggs, beaten
1 favourite pastry shells
Filling
3 cups rhubarb, cut into 1 inch peices
1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened)
1/4 cup flour
1/4 cup white sugar
Topping
1/4 cup almonds, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter (or margarine)
1 sheet aluminum foil

Preparation

In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
Add eggs.
Beat till well blended.
Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
Pour the egg mixture over fruit.
Cover the edges with foil to prevent overbrowning.
Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
Cut in butter, until the size of a small pea.
Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
Leave a 5\" circle in the center uncovered.
Return to oven for 5 more minutes.
Cool on wire rack.
Cover and chill any leftovers-- if you have any!