the kind of basic ingredients that most everyone will have in their cupboard.
I was asked to make pies for a board meeting last week and they asked for
Lemon Meringue and "something berry." I made this pie with raspberry topping
and the verdict was Wonderful!
Any kind of canned berries will do--blueberries, blackberries, strawberries, etc.
I prefer the tang of raspberries to off set the custard sweetness. This is a great
pie for the holidays with it's cheery colors and deliciously different flavors. Try it!
RASPBERRY CUSTARD PIE
1/2 cup sugar
3 Tablespoons cornstarch
3 Tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup whipping cream
1 Baked Pie Shell
In a saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in milk,
whisking until smooth. Cook and stir over medium-high heat until thickened
and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat and
stir a small amount into egg; return all to the saucepan. Cook and stir until
almost bubbly. Reduce heat and cook and stir 1 minute more (do not boil)
Remove from heat; stir in vanilla until smooth. Let cool completely to room
temperature. Once cooled, stir gently with a wire whisk to break up any lumps
so mixture is smooth.
Whip cream and gently fold into filling. Pour into baked pastry shell and refri-
gerate until set, a minimum of 2 hours. Pour chosen fruit filling over pie and
return to refrigerator for at least an hour before serving.
Yield: 6-8 servings