globally adaptable RECIPE:FRESH FRUIT CUSTARD PIE WITH STREUSEL TOPPING

Here's a simple recipe that will "blow anyone's socks off!". Great for entertaining or just a home cooked dinner. The photo above was made with fresh blueberries.

Please try and use fresh seasonal fruit for best flavors.

You may use any RAW RIPE, peeled and chopped fruit:  Apples, pears, berries (leave whole), rhubarb (poach until tender, then drain before adding), pineapple, pitted cherries & etc.

for 1x 9 inch pie;:

Oven Lower shelf (1/3 down)  preheat 425F


1 x14oz can condensed sweetened milk  ( do NOT use evaporated milk)

1 tsp ground cinnamon (optional)
2 large eggs beaten
1/2 cup hot (previously boiled and cooled) water
3-4 cups prepared fruit
1 unbaked 9 inch pie shell
1 cup packed brown sugar
1 cup all purpose flour or 50:50
1 stick butter or margarine
1 cup chopped roasted nuts

Method:

In a medium bowl combine the flour, sugar, mix well then run in the butter, to form "breadcrumbs". Mix in the chopped nuts, set aside. 

In a large bowl combine the milk, warm water, fruit, cinnamon, mix well then beat in the eggs & fold in the fresh fruit.
Gently put into the unbaked pie shell.
Sprinkle the top with the flour and nut mix.

Bake for 10 mins then reduce oven temp to 375F and continue baking for 30-40 mins or until golden brown.

Remove from oven.
Wait 10 mins then transfer to wire rack and allow to cool..cut into slices when cool and serve at  room temp for best flavors.

This one made with fresh berries