A custard/fruit pie that's fantastic because you can use whatever fruit is in season.
Heat oven to 400 degrees F. Fit pie crust into a 9 inch pie dish. Place fruit (not extra juice) in pie crust and spread evenly.
In a small bowl, combine sugar, flour, cinnamon, and salt. Add the half-and-half and egg; stir until well blended. Pour over fruit.
Place pie in oven and bake at 400 degrees F. for 50 minutes or until center is set. It may bubble over, so put a cookie sheet underneath. Might need to cover the crust edges with foil if they get too brown. Cool completely on wire rack before serving.
I have tried this with raspberries, blueberries, and strawberries. The recipe in the magazine used peaches and raspberries. That;s the beauty of this recipe - use what you have! Yum-mo.
|Time:||10 Minutes Preparation Time|
50 Minutes Cooking Time
Source: Found this recipe in the August 2010 Family Circle magazine - made it for company; so good, so versatile!
By kljohn from Crawford, CO
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