Custard Fruit Pie
Apr 28, 2014 15:11:01 GMT -5
Post by bloodbought on Apr 28, 2014 15:11:01 GMT -5
This is a very old recipe that I'm sure has it's origins in the 18th or 19th century. My mother's side of the family has been making this pie ever since I could remember.
Custard Fruit Pie
Using 1-9” unbaked pie shell, mix together and place in the bottom of the shell ¼ cup flour and ¼ cup can sugar, which has been mixed together.
Beat together:
2 large eggs
½ cup whole milk
¾ cup cane sugar
½ tsp salt
½ tsp cinnamon
Place washed and dried fresh fruit in pie shell until level. Pour egg mixture over fruit to nearly cover fruit. Bake at 350 about 30 min or until custard is set when jiggled.
Many fruits can be used such as rhubarb, blueberries, red currents, elderberries, raspberries, etc. Very tart fruit may need more sugar.
Custard Fruit Pie
Using 1-9” unbaked pie shell, mix together and place in the bottom of the shell ¼ cup flour and ¼ cup can sugar, which has been mixed together.
Beat together:
2 large eggs
½ cup whole milk
¾ cup cane sugar
½ tsp salt
½ tsp cinnamon
Place washed and dried fresh fruit in pie shell until level. Pour egg mixture over fruit to nearly cover fruit. Bake at 350 about 30 min or until custard is set when jiggled.
Many fruits can be used such as rhubarb, blueberries, red currents, elderberries, raspberries, etc. Very tart fruit may need more sugar.