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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.

Fruit Custard Pie
Makes 2 pies

Ingredients:
2 pie crusts
6 eggs
3 cups milk
1 cup sugar (more or less, depending on sweetness of fruit)
2-4 cups of fruit (give or take-- you want enough to cover the whole top of the pie once you pour in the custard)

Procedure:
Preheat oven to 400 degrees.
Line two pie pans with a pie crust and crimp the edges with your fingers or a fork.
Beat eggs. Mix with milk and sugar until well-blended. Pour custard into pie shells.
Top custard with fresh fruit until the entire top of the pie is covered. The fruit will float.
Bake pies for 10 minutes at 400, then cut oven temperature back to 350 and bake for an additional 40 minutes.

Editor's note: Daniel did not mention covering the edges of the pie crust with tin foil, but if you find that the edges are getting too brown before the pie is set, you may wish to cover them with foil to prevent burning. -- L.N.