S, R, B and Rhubarb Custard Pie
photo by SAM the Nuke -
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
2 pies each
- Serves:
- 8-10
ingredients
- 2 pie crusts (1 per pie)
- 946.36 ml chopped rhubarb, about 1/2 inch (thawed from frozen is best)
- 236.59 ml fresh raspberry
- 236.59 ml fresh blueberries
- 473.18 ml frozen sliced strawberries (1 lb.)
- 118.29 ml flour
- 473.18 ml sugar
- 9.85 ml vanilla
- 4.92 ml nutmeg
- 5 eggs (5 yolks, 4 whites beaten, 1 white to seal pie crust)
-
Topping
- 88.74 ml flour
- 88.74 ml rolled oats (not instant)
- 44.37 ml packed brown sugar
- 29.58 ml butter, cut into pieces
- 29.58 ml canola oil or 29.58 ml safflower oil
directions
- Preheat oven to 425.
- Roll and place pie crust in pan. Repair any splits in crusts. Paint with egg white. Bake for ~10 minutes. Remove from oven and let cool.
- Combine fruits and rhubarb in large bowl. Add flour, sugar, vanilla and nutmeg. Fold gently to coat. Add beaten egg mixture and continue to fold. Add fruit mixture to pie crust(s). Set aside.
- In small bowl combine flour, rolled oats and brown sugar and mix together. Add butter and cut-in. Drizzle oil over mix and fold to combine. Spoon onto pie filling.
- Bake in preheated 425F over for 10 minutes. Reduce heat to 350F and continue baking for 45 to 50 minutes, or until filling is bubbly and crust is browned. Cool on wire rack.
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RECIPE SUBMITTED BY
I love cooking for my family, and really like to cook while at work for my co-workers at the nuclear power plant. At work I use a roaster oven to do most of my cooking and am always looking for new recipes to try in the roaster.