Fruit Custard Pie

Fruit Custard Pie
  • 1 cup sugar
  • 2 Tbsp. flour
  • ¼ tsp. salt
  • 1 cup half & half
  • 2 eggs
  • 2 Tbl. melted butter
  • 2 cups fruit, sliced if needed
  • 1 unbaked pie shell – 9 inch
  1. Preheat oven to 400 degrees.
  2. Mix sugar, flour and salt.
  3. Add half & half, slightly beaten eggs and melted butter. Blend well.
  4. Sprinkle sliced fruit with small amount of sugar, a sprinkle of cinnamon or fresh grated nutmeg and stir well.
  5. Place fruit in unbaked pie shell. Pour egg mixture over the fruit. Sprinkle top with small amount of cinnamon or nutmeg.
  6. Bake at 400 degrees for 10 minutes then turn down to 325 degrees and bake until custard is set; about 25 minutes.
This custard pie recipe is great for strawberries, raspberries, peaches, pears or rhubarb. Fruit should be sliced (even the strawberries), but raspberries may be left whole.


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