Tuesday, February 9, 2010

Custard Pie

Roll out pie crust in the bottom of one or two pie plates. Flute the edges. (I use Pillsbury or the generic piecrust found in the refrigerator section of the grocery story, usually with the butter/cheese stuff, and the pillsbury biscuits and cookies. They're rolled up now, so they're in a long skinny box. I let it sit on the counter for a while so it warms up.

Preheat oven to 400.

I will give you the recipe for 1 pie. If you want to make two pies, double everything, except use 7 eggs (not 8)

Spread raspberries over the bottom of the pie. If there is juice in the berries, such as when frozen, drain the juice. Use just enough berries to cover the bottom of the pie.

Beat 4 eggs with 1 c. sugar, 1 level T flour, 1 tsp vanilla and pour over fruit.
Sprinkle top with cinnamon.
Bake at 400 for 10 minutes, then 350 until done (custard is set).

Can also use pitted pie cherries or cut-up rhubarb.

Thanks to Brina McNurlin Bunt for this recipe! :)

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