Cherry Custard Pie

Grandma Odens

Pat Odens, Springfield, SD

1 Tablespoon flour

2 cups canned or frozen cherries, drained

1 cup milk

2 Tablespoons flour

2 Tablespoons sugar

3 egg  yolks, beaten

1 Tablespoon butter melted

1 cup sugar

1 unbaked 9” pie shell

Blend 1 Tablespoon flour with 2 Tablespoons sugar.  Sprinkle over bottom of pastry shell.

  Fill with cherries, combine milk and butter with egg yolks, blend in one cup sugar and 2 Tablespoons flour, mix well. 

Pour over cherries and bake at 425 degrees for 10 minutes, reduce heat to 300 degrees and bake 25 minutes more.