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Raspberry Custard Pie

 Raspberry Custard Pie
Dorothy Regnier of Kamloops, British Columbia suggests, “You can substitute other kinds of berries or rhubarb in the filling for this pie. But raspberries are hard to beat!”
8 ServingsPrep: 20 min. Bake: 55 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 3 eggs
  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup evaporated milk
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Dash salt
  • 5-1/2 cups fresh or frozen raspberries
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold butter


  • 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.
  • 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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Raspberry Custard Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.