FRUIT CUSTARD PIE
Source: Ruthanna
This is the basic recipe for fresh fruit custards.
4 peeled peaches or 2 cups raspberries, blackberries or cherries
9 inch pastry shell, unbaked
2 eggs
3/ 4 cup sugar
Pinch of salt
1 cup whole milk
1 Tbs. Butter
Ground cinnamon or nutmeg
Bake pastry shell for 5 minutes at 450 degrees. Separate one egg; slightly beat egg white. Brush pie shell with a thin coating of egg white. Slice peeled peaches into bottom of pastry shell, or spread cherries or berries over bottom. Beat eggs, sugar, and salt thoroughly, including the reserved egg yolk and the remainder of the egg white from the pie shell wash. Add milk, mix, and pour over fruit. Dot with bits of butter and sprinkle with cinnamon or nutmeg.
Bake 10 minutes at 425 degrees; then reduce heat to 350 degrees and bake 30 minutes longer. Serve chilled.