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Black Raspberry Custard Pie

1 cup sugar                                        

2 Tbsp. flour                       

¼ tsp. salt

1 cup half & half

2 eggs                                                   

2 Tbsp. melted butter

2 cups sliced strawberries or peaches or whole black raspberries

1 unbaked pie shell – 9 inch         

 

Mix sugar, flour and salt. Add half & half, slightly beaten eggs, and melted butter. Blend well. Sprinkle fruit with small amount of sugar, and a sprinkle of cinnamon or fresh grated nutmeg and stir well.  Place fruit into bottom of pie shell.  Pour mixture over the fruit. Sprinkle top with very small amount of cinnamon. Bake at 400° for 10 minutes then turn down to 325° and bake until custard sets.

Picking InfoJuly 28th, 2018

Picking Schedule Pick Your Own is closed until 2019 Please check back starting in May 2019 for updates    Estimated Picking Dates   Strawberries- Late May  Rhubarb- Late May Sweet

Photo(s) added: , Another New PhotoJune 7th, 2017

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