Strawberry Rhubarb Custard Pie
A delicious, well-loved pie from Chef John of Allrecipes, who says it is one of the easiest pies to make! You will get may compliments on this one! You can use any fruit combination you want, just use 4 cups! The custard makes it really special!
Servings: 8
Calories: 321
Ingredients
- 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
GLAZE:
- 2 tablespoons strawberry jam or any light colored jam-apple, apricot, peach
- ¼ teaspoon water
Instructions
- 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.
EXTRA TIP:
JAM: Use jam and not jelly. You can use any light-colored jam;-apple, strawberry, peach, apricot.
FRUIT: Use any combination of fruit you like, just keep it to 4 cups!
FREEZE: You can freeze this pie for up to 3 months.