Rhubarb Custard Pie
Description
This is another recipe borrowed from Mom that I altered to fit my size of pies…and this pie by itself could be why we planted rhubarb this year! Also – as with just about any fruit pie…if you don’t have quite enough fruit, then trim down the other ingredients, use only 1 pie crust and whip up a stress-free galette – enjoy!
Ingredients
1/2 recipe of Brown Sugar Pastry – or enough pastry for 2 crusts
5 c. rhubarb, small dice
1 c. sugar AND 2 1/2 T. flour
3 egg yolks AND 2 T. melted butter
Instructions
In a large bowl, combine the rhubarb, sugar and flour and allow it to sit for 10- 15 minutes. I just mix this up first and get both crusts rolled and prepped.
Roll out your pastry as you would and fit it into the pie plate with a bit extra hanging over the edges. In a small bowl, beat the yolks with a fork until they’re frothy, mix the butter into the yolks and then add the yolk mixture into the rhubarb mixture, stirring until it’s all well-combined before pouring it all into the prepared pie crust.
Cover with the second sheet of pastry, dampen, trim and flute the edges and then cut a couple of air vents into the top. Just to make this pie a little bit different, I brushed the whole top crust with a bit of cream and then lightly sprinkled it all with sugar. Bake at 450 for 10 minutes, then cover the edges with foil, or an ‘edge protector’, turn the heat down to 350 and bake for another 45 minutes. Leave the pie to rest for about a half hour (if you can!) before cutting into it – you’ll get much prettier slices if it rests first!
- Category: Pie, Rhubarb
