This quick and easy pie is my favorite kind of recipe because you can tinker around with it when there's extra stuff in the fridge. Just arrange fruit to fill about half a frozen pie crust, then pour the custard over the fruit and bake for about 40 minutes. The fruit rises and creates beautiful patterns. The original recipe is from the Moosewood cookbook and calls for 2-3 peeled, thinly sliced apples. Here, I've added blackberries.
1 pie crust
About 2 cups fruit for baking (pears, apples, berries)
Custard:
Put the following in a blender and blend until smooth.
4 eggs
1 cup yogurt (plain or flavored, maple is great), lowfat or fat-free is just fine
1/4 tsp salt
1/2 tsp vanilla extract (almond or orange extracts would be great too)
1/3 cup honey or brown sugar
1/2 tsp cinnamon (cardamom or nutmeg would probably be nice too)
Have you ever tried this crustless?
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