Recipe by Chef John
"One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite."
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1 (9 inch)
unbaked pie crust (see footnote for recipe link)
rhubarb, sliced 1/4-inch thick
fresh strawberries, quartered
1 1/2 cups
freshly grated nutmeg
Everyone loved this twist on classic strawberry rhubarb pie! Don't omit the nutmeg, but don't go overboard...it gives it a nice custard flavor. Delicious.
I give two stars but might change rating after I taste/eat it. It is still very runny and I baked it longer than the 1 hour...actually baked it for 1 hr and 45 minutes and still runny so I sure hope after I cool it, it changes, solid.
turned out absolutely perfect for me... followed exact instructions...MY FAVORITE
Sooo good. On the video someone said it was to runny for them, so I used 2 cups of sugar, and 1/4 flour. My fruit wasn't nice and shinny even though I used the jam, but still SOOOO GOOD!!
I have made this recipe many times - I should've reviewed it a long time ago! Just like my gram used to make! I love it - I throw in a tablespoon granulated tapioca to thicken a little more and ad tsp vanilla to filling - also sub heavy cream for milk ( personal preference) I sometimes make galette w/ it which works fine as well -see pic I have won quite a few pie baking contests and have just qualified for state championship -if I say its great ...its great! Should've reviewed a long time ago! Also I am partial to most of chef johns recipes! Keep em coming!Great country style pie -not too many frills let's the fruit shine! Top w/ real whipped cream if you can
Very good. Easy to make. I used frozen strawberries and rhubarb from our patch. Used the basic flakey pie crust recipe from this site. A nice different type of treat for summer.
This is a really easy, fun recipe. Everyone in my family loved this custard pie so much, I have made three in the past week.
Using a prepared, frozen pie crust is not what I usually do but I agree that it makes this recipe go quickly and it tasted great.
The custard filling is very generous in the 9" pie shell so don't over fill or you will have a mess in your oven.
Wonderful easy recipe w/lots of flavor. I haven't had a strawberry rhubarb pie since I was a young girl. I'm not a fan of a double crusted pie so this looked perfect. I wouldn't consider myself a baker by any means but after having a huge craving for strawberry rhubarb & watching Chef John's video, I knew I could handle this. I didn't have enough sugar so I only used 1 1/4 cups (it was still sweet enough). I did bake it an extra 10 minutes because I just wasn't sure that it was set, not sure I needed too. My mother, who is an experienced baker was impressed by the glazed fruit on the top (excellant tip to brush it w/warmed jam - presentation was great). It set beautifully after being in fridge. Will definately make again, and again, and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Rhubarb Custard Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 100
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