rhubarb custard pie
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| | fruit |
| 2-1/2 cup | rhubarb, diced (3/8" or 1 cm) |
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| | custard |
| 4 | eggs (us large) |
| 1-2/3 cup | milk |
| 3/4 cup | sugar |
| 1/2 tsp | salt |
| 1 tsp | vanilla |
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| preheat oven to 450 f. |
| prepare your favorite pie crust in sufficient quantity for a 9-inch, |
| one crust pie. |
| put the pastry in a 9" pie pan and bake for 10 minutes, then remove |
| from the oven. (this helps assure a fully baked crust under all of the |
| liquid.) reduce oven to 325 f. |
| while crust is baking, prepare fruit. wash and dice rhubarb. (i think |
| any really tart fruit will work here. i'm looking forward to making |
| this pie with cranberries, gooseberries, and crabapples.) |
| prepare custard: in a large bowl, beat eggs together, then add milk, |
| sugar, salt and vanilla. mix well. |
| put fruit in (partially) pre-baked pie shell. spread evenly. pour |
| custard over fruit. there should be enough custard that the fruit |
| floats, but not little fruit that pieces of fruit will float apart. |
| bake an hour (or more), until custard is set. |
| serve cool. refrigerate for storage (this *is milk and eggs, after |
| all.) |
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| (ID: 77214) Mirror: rec.food.recipes: Sat, Apr 3, 2004 |