Ma’s Fruit Pie Filling

Lucille Wendling, Heirloom

Serves 6

2 cups fruit [Use any type of prepared fruit, i.e., peaches, strawberries, blackberries, raspberries, blueberries, etc.]

1 cup sugar [divided]

2 tablespoons all-purpose flour

1 cup evaporated milk, divided

½ teaspoon salt

1 pinch cinnamon

Pour fruit in blind-baked pie crust; cover with ½ cup sugar.

Mix ½ cup sugar, 2 heaping tablespoons flour, ½ cup of evaporated milk in bowl; add pinch of salt. Add enough evaporated milk to cover fruit in pie crust.

Sprinkle top of pie with cinnamon.

Bake at 350 degrees for approximately 1 hour.