Bundi Ruegsegger's Fruit Custard Pie

(as told by Carole Ruegsegger)

For each pie (eyeball measurement is fine, says Carole):

1 egg
2-1/2 Tbsp sugar
Milk or cream
1 Tbsp cornstarch (more for milk, less for cream)
Pinch of nutmeg
Generous dash vanilla
Pastry for a bottom crust
Grated nuts (almonds or hazelnuts)
Raw rhubarb, peach, blueberry, pear, or apple
Cinnamon (if apple pie)
Sugar

1. Preheat oven to 400F.
2. A one-quart Pyrex pitcher is a handy mixing vessel. Beat eggs lightly, add sugar. Fill, to make 1-1/2 to 2 cups per pie, with milk or cream (cream tastes better, but is bad for you, Carole points out).
3. Dissolve the cornstarch in a bit of the milk, then add to the rest. Add the nutmeg and vanilla.
4. Line pie pans with crust and sprinkle with grated nuts.
5. Arrange the fruit and pour the custard over the fruit to fill the pies.
6. Bake 30 minutes. If baking more than one pie, swap positions half-way through.
7. Check for doneness and bake 5 to 10 minutes more, until the custard is firm and the crust is brown.
8. Remove from oven and sprinkle hot pies with sugar (melts and forms crust).
9. Allow to cool, or serve chilled.