3 egg (yolks)
2 c. sweet milk or half & half (your choice)
1/2 c. real butter
5 tbsp. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. ground cloves
1 (9 or 10 inch) baked pie shell

Mix flour, sugar, milk and stir until smooth. Cook over low heat until thick. Add butter and spices. Add cooked mixture slowly, add to beaten egg yolks, stirring as it is added. Cook over low heat for 5 minutes. Cool and pour in 9 or 10 inch baked pie shell. Top with meringue. Will serve 8 to 10 depending on how big you cut the pieces.

Another recipe leaves out all spices, only uses 1/4 cup milk, 2 tablespoons flour, 1 teaspoon vanilla, 1 cup plum or Damson preserves, 1 cup sugar, 1/2 cup butter, 3 egg yolks: beat egg yolks. Add sugar, then flour, then mix butter and milk, also flavoring.

Roll out your pie crust and put in pie tin and spread with the preserves, then pour over the custard mixture. Bake in slow oven. When done, cover with meringue and brown.