Fruit custard pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for 1 9\"pie crust | ||
| ½ | cup | Fruit (to 3/4 c) |
| 2½ | cup | Milk |
| 3 | Eggs, beaten | |
| ½ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Flour |
Directions
Combine the sugar, flour & salt; add the beaten egg. Bring the milk almost to the boiling point and add gradually to the egg mixture.
Pour into the unbaked pie shell and dot the berries over the top.
Bake at 350 F for about 45 min - until a knife inserted in the middle comes out clean. Possible berries to use: raspberries, strawberries, cherries, mulberries, blueberries, currants, rhubarb, or raisins (soak the raisins first)
To make PLAIN CUSTARD PIE use ½ c more milk and sprinkle the surface with nutmeg and cinnamon.
Related recipes
- Apple-honey custard pie
- Coconut custard pie
- Custard pie
- Egg custard pie
- Egg custard pie #1
- Egg custard pie #2
- Fruit custard pies
- Fruit pie
- Golden apple custard pie
- Impossible cherry-custard pie
- Impossible custard pie
- Maple custard pie
- No-crust egg custard pie
- Old-fashioned custard pie
- Peach custard pie
- Pear-custard pie
- Pineapple custard pie
- Raisin custard pie
- Squash custard pie
- Vegetable custard pie