AFMom's Rhubarb Custard Pie

Source

Author: Bob and Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

The cooking time may vary from 0:30 minutes to 0:45 minutes. You want the custard to set. Let the pie cool completely before slicing.

Author Notes

This original recipe was given to us by Ann Wheeler in American Falls, Idaho, thus the recipe name "AFMom's Rhubarb Custard Pie". We have altered this recipe.

Degree of Difficulty

Degree of Difficulty: Very easy

Oven Temperature: 350°F

Servings

Yield: 1 Deep Dish Pie

Ingredients

1

Pie shell, unbaked

3

c

Rhubarb, diced fine

2

med

Pink Lady apples, diced fine

3

T

Butter

¼

c

Brown Sugar

1

c

Sugar

2½

T

Flour

3

med

Eggs, well beaten

1

Pre-heat the oven to 350°F

2

Place the pie shell into a deep dish pie pan. Set aside.

3

Dice 1 apple and 1 cup of the rhubarb. Mix together in a small bowl. Caramelize the mixture in the butter. Remove and let cool.

4

Dice the remaining apple fine.

5

Dice the rhubarb fine. 3 cups should be about 3-4 stalks of deep, red rhubarb. Combine with the apple.

6

In a separate bowl, combine the sugar, brown sugar and flour. Add the well beaten eggs and mix thoroughly to combine. Add the diced rhubarb/apple blend and mix to coat.

7

Pour into a 9" deep dish pie pan and bake until firm.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Inactive Time: 15 minutes

Total Time: 1 hour and 15 minutes