Almost Any Fruit Custard Pie
A simple, crustless fruit pie that works with almost any seasonal fruit. The fruit is placed in the pie dish first, then covered with a smooth custard batter. As it bakes, the fruit rises to the top, creating a beautiful golden pie with a soft, creamy custard beneath.
Equipment
Ingredients
- ½ cup salted butter softened and divided
- 3 cups fruit sliced or diced
- 4 large eggs
- 1 cup milk
- ¾ cup white sugar
- ½ cup all-purpose flour or 1:1 Gluten Free Baking Mix I Use Bob's Red Mill
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Butter a deep-dish 9-inch pie plate with about 1 tablespoon of the softened butter. Melt the remaining butter and let it cool slightly.
- Arrange the fruit evenly over the bottom of the buttered pie plate.
- Add eggs, milk, sugar, flour, vanilla, and cooled melted butter to a blender. Blend until smooth, about 1 minute. I used a stick blender.
- Pour the batter evenly over the fruit.
- Bake for 45–50 minutes, until golden and puffed.
- Let the pie cool completely before slicing so the custard has time to set. Serve at room temperature or chilled.
Notes
- Almost any fruit works: Try berries, peaches, plums, apples, pears, cherries, or a combination of fruits.
- Use ripe but not overly juicy fruit for the best texture. Very juicy fruit may make the custard softer.
- Don’t skip the cooling time. The pie will be quite soft when it first comes out of the oven but will firm up as it cools.
- The puffiness is temporary. The top will rise beautifully in the oven and settle as the pie cools.
Tried this recipe?Let us know how it was!