It’s late summer. Some people like to say that summer is over now since it’s after Labor Day. Since I am a lover of all things summer, I refuse to give into the idea. I am keeping summer as long as possible, which means it IS summer until September 22! So since it’s still summer it’s still time for fruit pie. I’ve had my eye on a custard pie for awhile. My grandmother used to make them. Honestly, much better than mine. But I have attempted to do right by her with this pie. Also I’ve had my eye on plums. I’m not really sure why. I guess because they intrigue me a bit since they seem to never really be used in much of anything. Plums can be a little tricky I think because they can be so tart, that’s why I added the peach in to help off set it.
I must confess something. I’m not great with dough. I can manage, but anything I do with dough is NOT pretty in any sense of the word. In this particular recipe I did buy a premade crust. Trust me, it turned out much better this way! While I’m confessing I may as well do one more… I’m not great at slicing.. anything .. very evenly. Instead of slicing my fruit for this recipe I just decided to dice it. Of course do what ever is easiest for you.
I don’t believe that the kids have ever had custard before. I’m not sure what took me so long to make this, but they finally have had it. They weren’t quite sure what to think of it. But they did eat it none the less. So I am still thinking that it’s kid approved, but particularly adult approved also. Let me know what you think! Happy baking!
- Fruit filling
- 2 medium peaches
- 4 small plums both pitted and diced with skin on
- ¼ C sugar
- 1 tsp agave
- ⅔ C sugar
- 3 large eggs
- ⅛ teaspoon salt
- 2 C milk
- 1 raw deep dish pie crust
- Preheat oven to 425
- Toss diced fruit with sugar and spread across the bottom of the pie crust
- Drizzle with agave
- Blend Sugar, beaten eggs, salt and milk
- Mix together very well to make sure the sugar doesn't settle to the bottom
- Pour over the fruit
- Bake at 425 for 10 minutes and turn heat down to 350 bake an additional 40 minutes
- The center will still seem fluid, but will thicken as it cools
- Refrigerate for approximately 4 hours, or over night, allowing custard to thicken