Rhubarb Custard Pie
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- 2 c
- 1/2 tsp
- 1 Tbsp
- 3/4 c
- butter, chilled and diced small
- 2 Tbsp
- 1/4 c
- ice water
- 4 c
- rhubarb, cut up
- 3 Tbsp
- milk or cream
- 1 1/2 c
- 4 Tbsp
- 3/4 tsp
- nutmeg, or a good grating of nutmeg
- 1 Tbsp
- butter, for dotting over the filling
1Preheat the over to 375 degrees.
Make the pie dough. I do it in the cuisinart mixer. Divide into two lumps and press into discs using plastic wrap and chill while preparing the filling.
For more detail on making the dough see here: mollysrecipes.blogspot.com/...t.html
2Get the rhubarb cut up and in a bowl.
In a smaller bowl combing the eggs, milk, sugar, flour, and nutmeg.
Pour the egg mixture over the rhubarb and gently stir to coat the rhubarb.
Roll out the first pie dough disc and place into a 9 inch pie plate.
Pour in the rhubarb mixture.
Dot with the butter if desired.
Roll out the second pie dough disc into more of a square than a circle and cut into strips about 1/2 inch wide.
Layer the strips over the pie in a woven fashion. I always start at the middle and work in alternate directions to the edge.
Daub a bit of milk over the top and sprinkle with some sugar.
Bake until nicely browned and definitely rather bubbly. If it isn't bubbling it isn't done. This will be around 50-60 minutes. It takes just a little longer to cook than you might think.
3Variation: Strawberry Rhubarb Custard Pie
Use equal parts of rhubarb and strawberries, and follow the recipe as above, but maybe using a little less sugar, as the strawberries are not sour.