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 into rasberries. Pour into crust.
For topping,combine the flour and brown sugar in a small bowl; cut butter until crumbly. Sprinkle over filling. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 82 (20%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 97.6mg||30 %|
|Sodium 41.4mg||1 %|
|Potassium 215.3mg||6 %|
|Total Carbohydrate 80.1g||24 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 74.1g|
|Protein 5.8g||8 %|
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Calories per serving: 415
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