Rhubarb Custard Pie
Use this recipe with rhubarb in Spring and with peaches in summer. Peaches work similar to rhubarb in recipes so if your rhubarb supply is past, try it with peaches. I have kept the sugar minimal which may be a little tart for some of you with rhubarb, but should be perfect with peaches. In fact, if peaches are ripe and sweet probably 2/3 cup sugar will be adequate. This will give you the timings and technique for other custard-type pies. Enjoy!
RHUBARB CUSTARD PIE
9-inch unbaked pie shellTopping:1/3 cup brown sugar1/2 cup all-purpose flour5 tablespoons butter1/4 teaspoon nutmegFilling:3/4 cup sugar 3 tablespoons flour2 eggs, beaten1/2 teaspoon vanilla4 cups sliced rhubarb
1. Preheat microwave-convection oven to 375 degrees.
2. Prepare pie crust in microwave and convection-safe pie pan. Set aside. Combine brown sugar, flour and butter for Topping. Blend with fork or pastry blender until crumbly. Mix in nutmeg; set aside.
3. Stir together sugar and flour for filling. Add eggs and vanilla; mix well. Stir in rhubarb. Pour filling into prepared pie crust. Top with Topping, sprinkling to cover most of rhubarb.
3. COMBO-BAKE on low rack with 10% microwave power at 375 degrees for 23 to 25 minutes or until center is just about set. Then, CONVECTION-ONLY bake at 375 degrees for 5 to 10 minutes or until filling in center is set when tested with a knife. Cool; serve warm or chilled. Store in refrigerator.
About 8 Servings
TIPS >Peaches can be substituted for rhubarb; if desired reduce sugar to 2/3 cup.
>This will make a tart rhubarb pie. For added sweetness, increase sugar to 1 cup.
>With peach pie, try substituting almond for vanilla in filling. About 1/4 teaspoon will be perfect.
>Warm refrigerated servings, by microwaving about 10 seconds/slice.