Rhubarb Orange Custard Pie

Name: Rhubarb Orange Custard Pie
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 pastry dough, for 1-crust pie; 3 eggs, separated plus; 1 egg white; 1 1/4 cups sugar; 1/4 cup softened butter or 1/4 cup margarine; 3 tablespoons frozen orange juice concentrate; 1/4 cup flour; 1/4 teaspoon salt; 2 1/2 cups rhubarb, cut in 1/2-inch pieces; 1 cup chopped nuts

Submitted by Busdav

"Once you try this pie it will spoil you for other rhubarb pie recipes. This recipe is from the old Farm Journal pie book from the sixties and is a family favorite. That book had several wonderful recipes. Unfortunately the book was poorly made and disintegrated all too soon. We were thrilled to learn that it had been re-issued but discovered to our dismay that that all of our favorite recipes were gone! We made do by photo copying the remains of the old book and now you get to share in the bounty. By the way NEVER skip the drip pan! This pie will always overflow and it makes a nasty smelly mess on the bottom of the oven if you don't have something to catch it."

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Ready In:: 1hr 15mins
Ingredients:: 10
Serves:: 8

ingredients

1 pastry dough, for 1-crust pie
3 eggs, separated plus
1 egg white
1 ¹⁄₄ cups sugar
¹⁄₄ cup softened butter or 1/4 cup margarine
3 tablespoons frozen orange juice concentrate
¹⁄₄ cup flour
¹⁄₄ teaspoon salt
2 ¹⁄₂ cups rhubarb, cut in 1/2-inch pieces
1 cup chopped nuts

directions

Beat the egg whites until stiff.
Add ¼ cup sugar gradually beating well after each addition.
Add butter and OJ concentrate to the egg yolks and beat thoroughly.
Add remaining 1 cup sugar, flour and salt.
Beat well.
Add rhubarb to the egg yolk mixture and stir well.
Gently fold in meringue mixture.
Pour into unbaked 9" pie shell and sprinke with nuts.
Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
Remove foil and bake until set 10-20 minutes more.

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Reviews

Just got 5 stars at the party I took this to. I needed gluten free (friend with celiac) so I just made it in a 9x13 cake pan with no crust and substituted Red Mill gluten free flour for the regular flour. And it is really easy!

Cami B.

Tweaks

David's wife here. His mother put the foil on at the beginning, and when you pull it off to brown the top, a quarter inch of the top leaves with the foil. Let the pie cook for 15-20 minutes *before* you put the foil on, and the results will be excellent. Gonna try a gluten-free version right now. I will let you know how it goes.

Cami B.

RECIPE SUBMITTED BY

Busdav

4 Recipes

I learned to cook at my mother's elbow and went on from there after I left home. It took me many years to realize how important cooking and family dinners are to me. Cooking is not only a form of creative expression for me it's also an important way that I tell my family that I love them. I rarely follow recipes. More often I look at several and then go off and do my own thing. I cook a vast array of things and in vast array of styles.

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