Saturday, November 10, 2007

Pie Recipes #242 - Grandma's Custard Rhubarb Pie Recipe

Pie Recipes
Grandma's Custard Rhubarb Pie

Rhubarb Custard Pie

2 1/2 c. rhubarb, diced (3/8" or 1 cm)


4 eggs (US large)
1 2/3 c. milk
3/4 c. sugar
1/2 tsp salt
1 tsp vanillaProcedure:
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.

While crust is baking, prepare fruit. Wash and dice rhubarb. (I think any really tart fruit will work here. I'm looking forward to making this pie with cranberries, gooseberries, and crabapples.)

Prepare custard: 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 for storage (this *is milk and eggs, after all.)

PS. The easy custard recipe given above would also be a delicious custard all on its own! You can serve it over stewed or fresh fruit. Yum!

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