Fruit Custard Pie Recipe

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Fruit Custard Pie Ingredients

1 pastry for 1 9pie crust
1/2 cup fruit (to 3/4 c)
2 1/2 cup milk
3 eggs, beaten
1/2 cup sugar
1/2 tsp salt
1 tsp flour

A Recipe for
Fruit Custard Pie

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This Recipe for Fruit Custard Pie is one of thousands in the Recipes-to-go Baking Cookbook.

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This is a recipe for Fruit Custard Pie from the recipe cookbook of Recipes-to-go (Baking)

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Chemically speaking, chocolate really is the world's perfect food.
Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits.
Baron Justus von Liebig (1803-1873) German chemist

Fruit Custard Pie

Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
Jim Rohn

Fruit Custard Pie Directions

Combine the sugar, flour & salt; add the beaten egg. Bring the milk
almost to the boiling point and add gradually to the egg mixture.
Pour into the unbaked pie shell and dot the berries over the top.
Bake at 350 F for about 45 min - until a knife inserted in the middle
comes out clean. Possible berries to use: raspberries, strawberries,
cherries, mulberries, blueberries, currants, rhubarb, or raisins
(soak the raisins first)

To make PLAIN CUSTARD PIE use 1/2 c more milk and sprinkle the
surface with nutmeg and cinnamon.

Serves: 6

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Fruit Custard Pie Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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