Fruit and Custard Pie

This is my version of a favorite from my husband's family in Switzerland.

It is called Wahe. 

You can use any fresh fruit in this recipe.  

Peaches, apricots, plums, and any type of berries are wonderful.

My mother in law serves this as a light dinner - 

which we also love to do, especially in the summer.

It also makes a great dessert.

1 1/2 - 2 cups of sliced fruit or berries

(I'm using blackberries)

4 Eggs

1 1/2 cup Whole Milk

1/2 sugar

(if your fruit is very tart you can use more)

1 tsp. vanilla

1/8 tsp. salt

1 Gluten Free Pie Crust, unbaked and thawed if frozen

(I am using Gluten Free Bakehouse All Butter GF Pie Crust

found in the freezer case at Whole Foods)

Preheat oven to 450 degrees F.

Bake pie crust for 10 minutes and remove from the oven.

Decrease oven temperature to 350 degrees F.

Arrange the fruit on the bottom of the partially baked crust.

Whisk the eggs, milk, sugar, vanilla and salt until well incorporated.

Pour over the fruit in the pie pan.

Place the pan on a baking sheet to catch any spills.

Bake for 45-50 minutes or until set.

Recipe

Fruit and Custard Pie

(Wahe)

1 1/2 - 2 cups of sliced fruit or berries

4 Eggs

1 1/2 cup Whole Milk

1/2 sugar

(if your fruit is very tart you can use more)

1 tsp. vanilla

1/8 tsp. salt

1 Gluten Free Pie Crust, unbaked and thawed if frozen

Preheat oven to 450 degrees F.

Bake pie crust for 10 minutes. Remove from oven.

Decrease oven temperature to 350 degrees F.

Arrange the fruit on the bottom of the partially baked crust. Whisk the eggs, milk, sugar, vanilla and salt until well incorporated. Pour over the fruit in the pie pan. Place the pan on a baking sheet to catch any spills.

Bake for 45-50 minutes or until set.