Friday, June 27, 2014

Black Raspberry Custard Pie with Freshly Picked Berries


Black Raspberry Custard Pie

1 cup sugar                                        
2 Tbsp. flour                       
¼ tsp. salt
1 cup half & half
2 eggs                                                   
2 Tbsp. melted butter
2 cups sliced strawberries or peaches or whole black raspberries
1 unbaked pie shell – 9 inch         

Mix sugar, flour and salt. Add half & half, slightly beaten eggs, and melted butter. Blend well. Sprinkle fruit with small amount of sugar, and a sprinkle of cinnamon or fresh grated nutmeg and stir well.  Place fruit into bottom of pie shell.  Pour mixture over the fruit. Sprinkle top with very small amount of cinnamon. Bake at 400° for 10 minutes then turn down to 325° and bake until custard sets.  (At our high altitude here, my total baking time was 60 minutes.  If you live at sea level or so, your baking time would be less.)

I picked the black raspberries from my friend's garden this week.  I made two of these pies last night.  Let the pie cool before slicing.  I also recommend refrigeration till it's all consumed.  This pie is fabulous and the flavor of the berries is enhanced by being baked in a custard.

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