A quick and easy family recipe from a NARBA member farm, Eckert Orchards in Belleville, Illinois.
Preheat oven to 400 degrees.
Arrange blackberries in the pie shell.
In a mixing bowl, combine eggs, sugar, salt and flour. Add milk and vanilla extract. Stir until smooth.
Pour egg mixture over blackberries.
Bake for 10 minutes; reduce oven temperature to 375 degrees and bake for an additional 30-40 minutes or until a knife inserted in center comes out clean.
Cool and serve. Refrigerate remaining pie after serving.
Says Eckerts, "This recipe is simple enough to be thrown together in a matter of minutes. It is a classic custard pie recipe from Grandma Eckert. She often made it with peaches by substituting 3 cups of peaches or better yet, combining peaches and blackberries for a total of 3 cups of fresh fruit."
You can also substitute raspberries!
Ingredients
Directions
Preheat oven to 400 degrees.
Arrange blackberries in the pie shell.
In a mixing bowl, combine eggs, sugar, salt and flour. Add milk and vanilla extract. Stir until smooth.
Pour egg mixture over blackberries.
Bake for 10 minutes; reduce oven temperature to 375 degrees and bake for an additional 30-40 minutes or until a knife inserted in center comes out clean.
Cool and serve. Refrigerate remaining pie after serving.
