Summer is flying by as usual—we should all eat a little more pie before it's over. This one is so easy that you can pull it together while the oven preheats. It's also a good way to use up fruit before it goes bad. (from Family Circle)
one refrigerated piecrust
3 cups mixed fruit/berries (strawberries, blueberries, raspberries, peaches)
1 cup half-and-half
1 egg
2/3 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
Preheat oven to 400 degrees. Press the pie crust into a dish, and scatter the fruit over evenly.
In a large bowl, whisk together the half-and-half, egg, sugar, flour, cinnamon and salt until well blended. Pour over the fruit.
Bake for about 50 minutes or until the center seems fairly set (it will continue to cook a little bit while cooling). Cool on a wire rack before serving. Add a big scoop of vanilla ice cream on the side.
*You can make mini-pies for the kids by using a muffin tin. Just tear pie dough in pieces and press into the tins to make little cups, then fill and bake. I'd start checking them at about 20 or 25 minutes.
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