Fruit Custard Pie

Made this tonight with end of season raspberries from the Farmer's Market - this has to be my favorite pie ever!!

2 c. washed fruit (raspberries or peaches - you could use frozen if you wanted, but fresh tastes best!)
3/4 sugar
3 rounded Tbsp. flour
1 c. cream or evaporated milk

In a mixing bowl, mix together sugar and flour. Add cream or evaporated milk and mix together.

Use 9 in pie pan and crust. You can use store bought crust or make your own (I'm not at that level yet.) Place fruit in bottom of crust. Pour mixture over fruit. Add a little (not too much) more evaporated milk or cream to fill the pie out (not to the top, and the fruit doesn't have to be submerged, just surrounded, if that makes sense).

Bake at 425 for 10 minutes, then reduce to 325 and bake for 30-50 more minutes. Pie is set when it is just a little jiggly like jello and a little bubbly on the edges. Cool pie in refrigerator or freezer and eat once cooled. Yum!!