sour cherries, 1 (16 oz) can OR 2 cups pitted, fresh or frozen sour cherries
1 unbaked pie shell
2 cups milk
3 eggs
2 tbs flour
1/2 cup sugar
1 tsp vanilla
drain the cherries thoroughly and place them in the bottom of the unbaked pie shell. scald the milk. beat the eggs lightly. add the beaten eggs to the scalded milk. mix the flour and sugar together. combine the flour/sugar mixture with egg/milk mixture and beat well. stir in the vanilla. pour the mixture into the unbaked pie shell over the cherries. bake in a preheated oven at 400 degrees for 35-40 minutes or until the custard is set in center (when a knife inserted in the center comes out clean.)
THIS BASIC EGG CUSTARD RECIPE CAN ALSO BE USED WITH BLUEBERRIES OR RASPBERRIES INSTEAD OF CHERRIES. FOR COCONUT CUSTARD, PLACE A LAYER OF COCONUT, ABOUT 1″ DEEP, IN THE BOTTOM OF AN UNBAKED PIE SHELL, THEN FOLLOW THIS RECIPE, WITHOUT THE CHERRIES.
I HAVE ALSO SUBSTITUTED SWEET CHERRIES FOR THE SOUR CHERRIES. MY DAD LOVES THIS!