This was a ho-hum recipe for me. I followed the recipe exactly, except that I baked the pie for longer than stated because the custard still seemed to jiggly after 1 hour. I bake for about 1 hour 15 minutes at 350*. Refrigerated overnight. The texture of the pie is just weird - I don't have a better way to describe it. There's a layer of set custard on the bottom of the pie. And then a layer of runny custard on top with fruit mixed in. The flavor is ok, but the texture is off for what I would expect from a pie. I really wanted to like this and have another rhubarb recipe to add to my arsenal, but the custard just didn't work for me.
Was this review helpful?
0 users found this review helpful
This was a ho-hum recipe for me. I followed the recipe exactly, except that I baked the pie...