Fruit Custard Pie Recipe - Cooking Index
Fruit Custard Pie Recipe - Cooking Index
| Pastry for 1 9" pie crust | ||
| 1/2 cup | 118ml | Fruit - (to 3/4 c) |
| 2 1/2 cups | 592ml | Milk |
| 3 | Eggs - beaten | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 teaspoon | 5ml | Flour |
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 350F 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 1/2 c more milk and sprinkle the surface with nutmeg and cinnamon.
Source:
Better Homes and Gardens New Cookbook
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