Fruit Custard Pies

1/2 c Sugar
1 ts Flour
1/2 ts Salt
3 Eggs, beaten
2 1/2 c Milk
1/2 To
3/4 c Fruit

Combine the sugar, flour, salt, and beaten eggs. Scald the milk and
add it gradually. Pour into the pie shell, dot the berries over the
custard. Bake at 350F for about 45 minutes, or until a silver knife
into the middle comes out clean. Try it with cherries, blueberries,
strawberries, raspberries, red or black currants, raisins or dried
currants, soaked first.

From “More Food that Really Schmecks” by Edna Staebler.

Yields
6 Servings