Rhubarb custard Pie

Preheat oven to 450 F. Prepare your favorite pie crust in sufficient quantity for a 9-inch, one crust pie. Put the pastry in a 9" pie pan and bake for 10 minutes, then remove from the oven. (This helps assure a fully baked crust under all of the liquid.) Reduce oven to 325 F. In a large bowl, beat eggs together, then add milk, sugar, salt and vanilla. Mix well. Put fruit in (partially) pre-baked pie shell. Spread evenly. Pour custard over fruit. There should be enough custard that the fruit floats, but not little fruit that pieces of fruit will float apart. Bake an hour (or more), until custard is set. Serve cool. Refrigerate unused portions. Varation: Use cranberries, gooseberries, and/or crabapples.