Now THAT is one pretty pie.

This photo was sent to me by reader Daniel, who picked a mess of wineberries on a recent camping trip and transformed them into this lovely custard pie. Daniel tells me he grew up baking and worked as a mess boy, and later a steward, on an oil tanker. Sounds like he knows a thing or two about baking a good pie.

Daniel says he grew up eating fruit custard pies with everything from peaches or apples to cherries or blueberries. He runs into folks all the time who have never had a custard pie, and I’m racking my brain to remember if I’ve had a custard pie before myself. With all the pies my grandmother used to make, I find it kind of hard to believe I have never had some form of a custard pie — besides pumpkin, of course.

At any rate, Daniel shared his recipe for a custard pie, which looks too incredibly easy to pass up. A word on wineberries: They are a wild, raspberry-like berry that can be found in these parts during the summertime. My predecessor on the food beat, Beth Macy, did a column about wineberries once.

I don’t have much experience with them. My wild berry-picking experience is limited to huckleberries, wild blackberries and tea berries, which are really only good for eating right then and there, in my opinion.

Below, you’ll find Daniel’s custard pie recipe. And if we’re all very lucky, maybe Win will decide to share her recipe for rhubarb custard pie (hint, hint). Enjoy!

Update: I forgot to note that Daniel says if he makes a peach or apple custard pie, he sprinkles cinnamon over the top before baking.

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