“Chef John of Allrecipes says this is “One of the most delicious and easiest pie recipes I know.” I attest to that fact! NO mixer needed!
It is SO easy and SO good! Everyone loves it!
You can vary the fruit too, just keep it to 4 cups. Also pictured is a version I made of apples, peaches, strawberries and rhubarb. You can try any fresh fruit or berries. The custard with the fruit works perfectly the same.
9-inch pie plates vary sometimes in their shape with the diameter 9 inches, but the sides are more spread out. If the sides of the pie plate are wider than the standard 9-inch, the 1 hour baking time works perfectly. For a standard, higher edged pie plate, then bake it a little longer, until the filling does not shake. You can see from the various times I’ve made this in the sld that I’ve made this, I use different 9-inch pie plates. My preference is the one with wider sides.
See pictures how easy it is to make in the slideshow below.
Strawberry Rhubarb Custard Pie
- 1 unbaked 9-inch pie shell
- 3 cups rhubarb sliced (about 3 large stalks)
- 1 cup strawberries fresh, quartered
- 3 eggs
- 1 ½ cups sugar
- 3 tablespoons flour
- ¼ teaspoon nutmeg
- 3 tablespoons milk
- 1 tablespoon butter diced
- 2 tablespoons strawberry jam or any light colored jam-apple, apricot, peach
- ¼ teaspoon water
- Preheat the oven to 350 °F.
- Place parchment paper over a baking sheet and put the pie shell on top.
- Combine the strawberries and rhubarb and put them into the pie shell.
- In a medium bowl, beat by hand the eggs, sugar, flour, nutmeg, and milk.
- Pour this slowly over the fruit.
- Dot the top of the pie with butter.
- Tap the pie plate a few times to get rid of air bubbles.
- Bake at 350 °F. for 1 hour.
- GLAZE: Heat the jam in the microwave for about 25 seconds to become liquified.
- Brush the glaze over the top of the pie.
- Cool the pie on a wire rack, then refrigerate it covered.