Fruity Custard Pie


Any type of canned fruit (NOT pie filling) is great in this pie.

Time: 50-60 mins.

1 c. sugar

4 tbsp. flour

2 eggs

1 c. milk

1 tbsp. butter, cut in small pieces

1 unbaked pie shell

1 15-oz. can of fruit packed in water or light syrup, drained**

Nutmeg (optional)

Preheat oven to 425°F.

Mix sugar and flour, then add eggs and milk and stir to combine.

Place drained fruit in raw pie shell until bottom of the shell is covered.

Pour the milk mixture over the fruit, dot with butter and sprinkle nutmeg (if desired) over the top of the pie.

Bake at 425° for 20 minutes, then reduce the temperature to 325° and continue baking until custard is set, about 20-25 more minutes.


The pie is done when a knife inserted about an inch from the center of the pie comes out clean OR you can test for doneness by gently shaking the pie plate and if the center of the pie wiggles only slightly, the pie is done.

Apricot is my personal favorite, but pineapple, mandarin orange, plum, and even fruit cocktail work equally well.