Recipe - Fruit Custard Pie

Pastry for 1 9"pie crust
One half cup Fruit (to Three fourths c)
2 One half cup Milk
3 Eggs, beaten
One half cup Sugar
One half teaspoon Salt
1 teaspoon Flour

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 One half cup more milk and sprinkle the surface with
nutmeg and cinnamon.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini