Not exactly a custard pie, not quite a fruit pie, yet it’s totally delicious, sweet and buttery. It’s rich, so cut small wedges. When you bring liquid eggs or egg substitute on camping trips you don’t have to wash an extra bowl for recipes that call for beaten eggs.
9-inch unbaked pastry pie shell
1 stick butter
2/3 cup sugar or equivalent
1 tablespoon vinegar
2/3 cup liquid eggs or 2 large, beaten eggs
½ cup each shredded coconut and chopped nuts
½ cup raisins or other dried fruit bits
Large apple, peeled and chopped
Set the oven to 350 degrees. Prepare the pie shell. Let butter soften to “room” temperature. Cream butter and sugar well, then stir in vinegar and eggs. Fold in remaining ingredients and put mixture in the pie shell. Bake 35 to 40 minutes or until filling is set and pie crust golden. Serves 8.
See more of Janet Groene’s RV-ready recipes at http://www.CampandRVCook.blogspot.com