• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home » Food Preparation » Recipes » Allergy Friendly » Crustless Custard Fruit Pie {endless variations, all seasons}

Make a healthy dinner in 30 minutes or less... while spending $0 extra! Click here to get the Eat God's Way “30-Minute Skillet Dishes” worksheet + videos FREE!

Crustless Custard Fruit Pie {endless variations, all seasons}

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe
Print Friendly, PDF & Email

Crustless Custard Fruit Pie {endless variations for all seasons} | Even if you love pie pastry, this light fruity custard pie is a delicious treat all year round, plus it is versatile enough for any seasonal fruit. Most variations can be whipped up in a few minutes. | TraditionalCookingSchool.com

If you’re gluten-free, crustless pies just make sense.

Even if you aren’t gluten-free, and you happen to love pie pastry, this light fruity pie is a delicious treat all year round!

And while this recipe may be more clafouti than pie, even the pickiest of custard loathers (my father, who ate a 2nd helping!) loved it.

Even better? It can be made with any seasonal fruit, so you can enjoy it any time of the year! It’s also super simple — the apple and pear variations take slightly longer, but all others can be whipped up in minutes!

If you have food allergies, this pie is already gluten-free and is easily made dairy-free.

2.5 from 4 votes
Print

Crustless Custard Fruit Pie

This delicious crustless pie can be made with any seasonal fruit, so you can enjoy it any time of the year! It's also super simple — the apple and pear variations take slightly longer, but all others can be whipped up in minutes!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Cool 4 hours
Total Time 4 hours 45 minutes
Servings 6 servings
Calories 288 kcal
Author Andrea Sabean

Ingredients

  • 3 cups fruit see suggestions below
  • 1/3 cup coconut flour OR arrowroot starch/powder
  • 1/3 cup raw honey
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 3 extra large organic or pastured eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup grass-fed butter OR coconut oil, melted
  • 1 cup raw whole milk *

Instructions

  1. Grease a 10-inch pie plate. 

  2. Pour in fruit. 

  3. Combine the remaining ingredients in a blender and blend on high for 3 minutes. 

  4. Pour the egg mixture over the fruit. 

  5. Bake in a 375 degree Fahrenheit oven for 35 to 40 minutes, or until set. 

  6. Let the pie cool before serving.

Recipe Notes

* OR buttermilk OR 3/4 cup plain yogurt + 1/4 cup water. Homemade dairy-free milks can also be used.

Spring Fruit Variations

  • Rhubarb: Use 3 cups rhubarb and increase the honey to 2/3 cup.
  • Strawberry Rhubarb: Use 2 cups rhubarb and 1 cup chopped strawberries. Increase the honey to 1/2 cup.

 

Summer Fruit Variations

  • Raspberry: Use 3 cups raspberries.
  • Blueberry lemon: Use 3 cups blueberries and the zest of 1 lemon.
  • Mixed Berries: Use 3 cups of mixed raspberries, blueberries, and blackberries.

 

Fall Fruit Variations

  • Apple Cinnamon: Peel and slice 5 baking apples (approximately 4 cups, sliced). Place them in a pan with a little butter or coconut oil. Cook until tender. Sprinkle with 1 teaspoon of cinnamon and 1/4 teaspoon cloves.
  • Ginger Pear: Peel and slice 4 pears (approximately 4 cups, sliced). Cook in a pan with a little butter or coconut oil until tender. Sprinkle with 1 teaspoon of ginger.

 

Winter Fruit Variations

This pie works well with frozen rhubarb or berries. Thaw and drain the fruit first. Adding lemon or orange zest adds an extra punch of flavor. In fact, the recipe in this post was adapted from a winter fruit variation found here.

Nutrition Facts
Crustless Custard Fruit Pie
Amount Per Serving
Calories 288 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 129mg43%
Sodium 340mg15%
Potassium 241mg7%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 32g36%
Protein 6g12%
Vitamin A 811IU16%
Vitamin C 3mg4%
Calcium 84mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Crustless Custard Fruit Pie {endless variations for all seasons} | Even if you love pie pastry, this light fruity custard pie is a delicious treat all year round, plus it is versatile enough for any seasonal fruit. Most variations can be whipped up in a few minutes. | TraditionalCookingSchool.com

 

Have you made custard pie? What are your favorite fruit combinations?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Celebrations Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Recipes

About Andrea Sabean

Andrea is an artisan and teacher trying to live a handmade and homemade lifestyle with her husband in Eastern Canada. She is passionate about growing her own food, cooking healthy meals, using herbs for healing, nurturing creativity, and finding joy and blessings in the every-day moments of life. She writes about all of this, plus her adventures in sewing and crafting and bringing children’s drawings to life at Artisan in the Woods.

Reader Interactions

Comments

  1. Diane says

    June 22, 2015 at 7:01 pm

    I just made it with really, sweet, juicy, ripe nectarines…YUM.
    Didn’t have buttermilk so used milk with some lemon juice.

    Reply
    • Andrea Sabean says

      June 25, 2015 at 7:06 am

      That sounds delicious!

      Reply
  2. Terri says

    July 1, 2015 at 11:33 am

    Thanks for this. It looks wonderful! I discovered clafouti last year and loved that, so this should work as well.

    Reply
  3. Amanda Adams says

    June 9, 2016 at 8:31 am

    Could I use canned, coconut milk?

    Reply
    • Andrea Sabean says

      June 11, 2016 at 5:04 am

      Hi Amanda, I haven’t tried it with coconut milk, but I can’t see why it wouldn’t work. Enjoy!

      Reply
  4. Katherine says

    June 7, 2018 at 12:55 pm

    Can this be made in an Insatnt Pot?

    Reply
    • Vicki Henry says

      June 8, 2018 at 12:37 pm

      Hi Katherine,

      I don’t see why you couldn’t make this in the Instant Pot.

      I’m not sure of the exact time but I would start with 20 minutes and adjust from there.

      Let us know how it turns out for you.

      ~ Vicki, TCS Customer Success Team

      Reply
  5. Liz says

    April 29, 2019 at 8:34 am

    I use milk kefir in place of the milk. It turns out great!

    Reply
2.50 from 4 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • Rehoboth on 100+ Cold Desserts For Summer (Paleo, GAPS, Keto options)
  • Rehoboth on Paleo Double Chocolate Chip Cookies (Grain-Free, Dairy-Free, Nut-Free)
  • Karita L Breneman on How To Make & Use Whey #AskWardee 032
  • Mia N. on Soaked Buttermilk Biscuits
  • Dawn Wanninger on How To Make & Use Whey #AskWardee 032
  • Sue on Detoxifying Herbal Gelatin Gummies (THM-friendly!)
  • Janice Anderson on How To Make & Use Whey #AskWardee 032

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat! God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.