The Ann Stevens House

Lake Helen, Florida

Heritage Recipe

Grandma Washburn's
Raspberry Custard Pie

For years, my husband, Tom, talked about the raspberry custard pie that his Grandma (Ida) Washburn made. For years, I tried to duplicate a pie that I had never tasted. He always said mine was good, but not quite Grandma's. Then I remembered that Tom said she always loved Eagle Brand milk and even put it in her hot tea. So, I made the pie using Eagle Brand to make the custard. Success at last! Tom says that it is exactly like Grandma's. So for all those descendants of John and Ida Washburn who gather for the family reunion every year in Hallertown, Pennsylvania, this one's for you. ... Marge Clauser, former innkeeper

Ingredients

One 9-inch unbaked pastry shell

3 eggs

One 14-ounce can Eagle Brand sweetened condensed milk (not evaporated)

1-1/4 cups hot water

1 teaspoon vanilla

1/4 teaspoon salt

1/8 teaspoon cinnamon

1 cup raspberries, fresh or frozen

Preheat oven to 425 degrees. Bake pastry shell for 6 minutes. Cool slightly.

Meanwhile, beat eggs in a medium mixing bowl. Add water, milk, vanilla, salt, and cinnamon. Mix well. Gently stir in raspberries. Pour mixture into prepared pastry shell. Evenly distribute the raspberries. Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking 25 to 30 minutes or until knife inserted near center comes out clean.

Cool. Chill if desired. Refrigerate leftovers.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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