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    Cherry Rhubarb Custard Pie


    Source of Recipe


    from aboutcom
    Cherry Rhubarb Custard Pie

    pastry for 1 9" pie crust
    1/2 to 3/4 cup fruit
    2 1/2 cups milk
    3 eggs, beaten
    1/2 cup sugar
    1/2 teaspoon salt
    1 teaspoon flour
    1 c. cherries
    1 c. diced rhubarb

    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.

 

 

 

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