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 passed, 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 techniques for other custard-type pies. Enjoy!
RHUBARB CUSTARD PIE
9-inch unbaked pie shell
Topping:
1/3 cup brown sugar
1/2 cup all-purpose flour
5 tablespoons butter
1/4 teaspoon nutmeg.
Filling:
3/4 cup sugar
3 tablespoons flour
2 eggs, beaten
1/2 teaspoon vanilla
4 cups sliced rhubarb.
1. Preheat microwave-convection oven to 375 degrees.
2. Prepare pie crust in the 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 the rhubarb.
3. COMBO-BAKE on low rack with 10% microwave power at 375 degrees for 23 to 25 minutes or until the 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.