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.