What a delicious pie. I inhaled it. I don’t know if the rest of my family was as wild about it since I ate most of it. Oh well. I’m making another one this week and I’ll eat the whole thing myself if they don’t want any.
I used apricots and blueberries but I know I’ll be putting other things in this pie as the season progresses. Peaches? Yum. I might have to get some cherries out of the freezer and try it with them, too.
I love how this pie is so very easy to whip up. I usually assemble 5 or 6 pie crusts at once and then freeze them. I pulled one out and within 6 minutes I had this pie in the oven. Perfect for this crazy time of year!
Adapted from Simply in Season p. 159
1 9-inch unbaked pie crust
2 cups fruit (apricots, peaches, plums, berries, etc.)
1/4 cup sugar (use more/less depending on sweetness of fruit)
2 eggs, beaten
1 1/4 cups milk
1/4 cup sugar
1 t vanilla extract
Arrange the fruit in the pie shell. Sprinkle with 1/4 cup sugar.
Whisk together the eggs, milk, sugar, and vanilla. Pour over the fruit. Bake in a preheated 450 degree oven for 15 minutes. Reduce heat to 350 and continue baking until custard is set, about 30 more minutes.