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
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.
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!!
This recipe saved my booty. It's a perfect blend of sweet, sour, and creamy. My daughter brought home a gallon of rhubarb from her friend's house and I hadn't a clue what to do with it. I'm glad I chose this recipe! It was amazing! FYI some pecans in the crust recipe will not go amiss.
I have made this recipe a few times... With great success.. .. I was asked to make a few pies for a local community fund raiser and auction ... So now I can Boast that if you want my pies .. you'll need to pay a whopping $1000 each..... Thanks Chef John for sharing this recipe..!
Definitely making this one again. Fan of rhubarb.
* 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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