Baked pie shell
Custard filling
Assorted fresh fruits
Fruit glaze--warmed apricot jam

Bake pie shell. While still warm, paint the inside of the crust with warmed, strained apricot jam. This will keep the crust from getting soggy after adding the filling.

You can also paint the inside of the shell with beaten egg white mixed with a little water before you bake it.

Fill with any of the commercial fillings to your taste, or make your own pastry cream. When the shell has cooled, fill with cream and decorate the top with rings or wedges of fresh fruit. Glaze with warmed apricot jam.

Optional: You can put thin slices of sponge or pound cake on top of the cream filling before you lay on the fruit.