• 1/23 National Pie Day - 5

    From Dave Drum@1:229/452 to All on Sat Jan 21 16:55:22 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rhubarb Custard Pie
    Categories: Pies, Pastry, Fruits, Citrus, Dairy
    Yield: 6 Servings

    1 (9") pie crust

    MMMMM--------------------------FILLING-------------------------------
    3 1/4 c Rhubarb (1 lb); in 1/2" pcs
    3 tb All-purpose flour
    3/4 c Sugar *
    Zest from 1 large orange **
    1/4 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/4 ts Salt
    2 lg Eggs; room temp
    1/3 c Heavy whipping cream ***
    1 ts Vanilla extract

    When ready to assemble pie: Set oven @ 375°F/190°C.

    Roll out your pastry: Roll your pie crust into a 12"
    circle. Drape it over a 9" pie plate. Tuck the edges
    under and crimp it, so it looks pretty. Return it to
    the fridge.

    PREPARE FILLING: Whisk flour, sugar, orange zest,
    cinnamon, nutmeg, and salt in a large bowl. Whisk eggs,
    heavy cream, and vanilla in another medium bowl. Add the
    wet ingredients to the dry ingredients and whisk to
    combine. Add the rhubarb and fold together with a
    spatula.

    ASSEMBLE THE PIE: Pour the filling into the crust.
    Smooth the top with a spatula.

    BAKE THE PIE: Put the pie on a cookie sheet to protect
    your oven from spillovers. Fold aluminum foil in half
    and create a cover just around the edges of the pie
    crust, leaving the filling exposed.

    Place the pie in the oven. Remove the foil halfway
    through the baking time. Bake until the custard is fully
    set, without a jiggle, and the crust is golden brown,
    about 45 minutes.

    COOL: Let cool on a wire rack to room temperature, about
    45-50 min.

    SERVE: Serve this pie slightly warm, cold, or at room
    temperature. Dust with powdered sugar just before
    serving. Store leftovers covered and in the refrigerator
    for up to 3 days.

    * Use 1/2 cup sugar if you like it more tart (like me)
    or increase to a full cup for the sugar freaks. The
    3/4 cup call out is a compromise - UDD

    ** As long as you're zesting a fresh orange why not
    use the juice for part of the water in the crust?
    It's a neat trick - UDD

    *** I have made this with 2% and got an OK result. But
    you should use at least Half & Half or ideally 40% BF
    whipping cream. - UDD

    Original recipe by: Summer Miller

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I'm in The Field Guide to People Who Are Really Cheap.

    --- Talisman v0.46-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)