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 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!
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.
4. 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.
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About 8 Servings
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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.