RHUBARB CUSTARD PIE VI
A delicious combination of rhubarb and custard. You won't stop at just one piece!
Provided by Kim Shattuck
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- To Make Crust: In a medium bowl, combine the 2 1/2 cups flour and 1 teaspoon salt. Cut in shortening until coarse crumbs form. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/8 inch thick rounds. Use one to cover the bottom and sides of a ten-inch pie pan.
- To Make Filling: In a large bowl, beat remaining eggs until thick and light. Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice until the mixture is smooth. Fold in rhubarb. Pour into pie shell; cover top of pie with remaining pie shell. Crimp edges together and cut slits in top shell.
- Bake in a preheated 450 degrees F (230 degrees C) oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).Continue baking the pie at this temperature for 35 more minutes.
Nutrition Facts : Calories 529.8 calories, Carbohydrate 72 g, Cholesterol 80.5 mg, Fat 25.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 7.3 g, Sodium 336.3 mg, Sugar 44.8 g
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Kowhai Kira
[email protected]I love this pie! It's the perfect dessert for any occasion.
Seewa Poriyar
[email protected]This pie is so good! I've made it several times now, and it's always a hit. The custard filling is smooth and creamy, and the rhubarb adds a perfect amount of tartness. I highly recommend this recipe!
Arthur Derick
[email protected]The pie crust was a bit tough, but the filling was delicious.
pamela ogada
[email protected]This pie was a bit too sweet for my taste, but I think that's just because I used a lot of sugar. Next time, I'll use less sugar and more lemon juice.
Free fire2
[email protected]I love this recipe! The pie is always a hit with my family and friends. I've even started making it for special occasions.
Md Siyam khan
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of custard pies, but I'm so glad I did! This pie is amazing! The custard filling is light and fluffy, and the rhubarb adds a perfect amount of tartness.
l p
[email protected]This pie is the perfect balance of tart and sweet. The custard filling is creamy and smooth, and the crust is flaky and golden brown. I highly recommend this recipe!
Nadir Shah
[email protected]I've never made a rhubarb pie before, but this recipe was so easy to follow. The pie turned out perfectly, and it was delicious!
Matthew kelley
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I love that I can use frozen rhubarb, which makes it a great dessert to have on hand for unexpected guests.
Oppong Ofori
[email protected]I'm not a huge fan of rhubarb, but this pie was actually really good! The custard filling was creamy and smooth, and the crust was flaky and buttery.
Malik Shaban
[email protected]I made this pie for a friend who loves rhubarb, and she said it was the best rhubarb pie she's ever had!
Sera Dunn
[email protected]The custard filling was a bit runny, but the pie still tasted good.
Muhammad Sherzaman
[email protected]This pie was a bit too tart for my taste, but I think that's just because I used a lot of rhubarb. Next time, I'll use less rhubarb and more sugar.
Saduni wathsala Wathsala
[email protected]I've made this pie several times now, and it always turns out delicious. It's a perfect dessert for any occasion.
Damyesh Khumar
[email protected]This is the best rhubarb pie recipe I've ever tried. The custard filling is so smooth and creamy, and the crust is perfectly flaky. I will definitely be making this again!
MD shopon Mia
[email protected]I used frozen rhubarb, and it turned out great!
Soha Khatun
[email protected]This pie was a hit at our last potluck. Several people asked for the recipe!
Bafanabulfie Mpunzi910
[email protected]Yum!
Abigail Ojeifo
[email protected]My family went nuts over this rhubarb custard pie! The filling was creamy and tart, with just the right amount of sweetness. The crust was flaky and golden brown. Will definitely be making this again and again!