- 1 unbaked 9 inch deep-dish pie shell
- 3 cups thin, sliced apples, pears, plums or peaches
- Blender custard:
- 3 large eggs
- 2 cans evaporated milk, regular or skim
- ½ cup fresh milk
- ½ cup sugar
- Pinch of salt
- 1 tsp. vanilla extract
- ¼ - ½ tsp. nutmeg
- 3 large eggs
- 2 cans evaporated milk, regular or skim
- ½ cup fresh milk
- ½ cup sugar
- Pinch of salt
- 1 tsp. vanilla extract
- ¼ - ½ tsp. nutmeg
Testing out the notion that the smoothest pumpkin pie filling was made using the blender, another old-fashioned baking idea emerged:
Put all ingredients in blender and process till smooth.
Scatter fruit evenly over the pie crust. Slowly pour on the custard mixture. Bake 350 degrees F 45 minutes to 1 hour.
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Looking very delicious and yummy.