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Fruit custard pie
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| Artist: |
_ |
| Categories: |
Puddings & Custards, Tarts & Pies |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Pastry for 1 9"pie crust | | 1/2
| cup | Fruit (to ?c) | | 2 1/2
| cup | Milk | | 3
| | Eggs, beaten | | 1/2
| cup | Sugar | | 1/2
| tsp | Salt | | 1
| tsp | Flour |
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Procedures:
| 1 | Combine the sugar, flour & salt; add the beaten egg. | | 2 | Bring the milk almost to the boiling point and add gradually to the egg mixture. | | 3 | Pour into the unbaked pie shell and dot the berries over the top. | | 4 | Bake at 350°F for about 45 min - until a knife inserted in the middle comes out clean. | | 5 | Possible berries to use: raspberries, strawberries, cherries, mulberries, blueberries, currants, rhubarb, or raisins (soak the raisins first) to make plain custard pie use ?c more milk and sprinkle the surface with nutmeg and cinnamon |
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