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Fruit and Custard Pie Filling
Author/Submitted by: Sunday Cook, Sue Klapper,
"Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
Servings: 1
Categories:
Custard-Pie
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Desserts
/
Pies & Pastries
Ingredients: 4
cups
berries,
fresh, divided
1
cup
water,
divided
1/2
cup
sugar 2
tablespoons
cornstarch 1
teaspoon
fresh lemon juice 1
package
instant pudding mix,
vanilla
1
cup
heavy whipping cream 1/2
xu
milk 1
teaspoon
vanilla extract 1
pie crust,
baked
Directions:
Wash and drain berries and stem or hull as needed. In small saucepan over medium-high heat, simmer 1 cup of berries with 2/3 cup fo the water 3 minutes. In small bowl, whisk together sugar, cornstarch and remaining 1/3 cup water; add to simmering fruit mixture. Bring to boil and boil 1 minute, stirring constantly. Remove from heat. Strain mixture through sieve to remove pulp; discard pulp. Add appropriate flavoring. *If using blueberries, add 1 t. frem\sh lemon juice; for strawberries, add 1/2 t. almond extract; for raspberries, add 1 t. chambord; for blackberries, ad 1 t. caccis; for cherries, add 1 t. kirsch. Cool fruit filling in pan. In medium chilled bowl with mixer, whip dry pudding mix with whipping cream, milk and vanilla just until blended and thick, about 30 seconds. Spread custard evenly over cooled pie crust in pie pan. Place remaining 3 cups uncooked berries on top of custard. Pour cooled fruit filling over custard. Refrigerate, covered loosely with plastic wrap, until firm. Serve cold.
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