Rhubarb Custard Pie VI

Name: Rhubarb Custard Pie VI
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps butter, softened; 1 egg, beaten; 3 eggs; 4 Tbsps all-purpose flour; 0 teaspoons ground nutmeg; 62 milliliters orange juice; 488 grams diced rhubarb; 0 teaspoons salt; 205 grams shortening; 1 Tbsp vinegar; 59 milliliters water; 300 grams white sugar

You can never have too many dessert recipes, so give Rhubarb Custard Pie VI a try. This recipe serves 10. One serving contains 365 calories, 3g of protein, and 25g of fat. This recipe from Allrecipes requires orange juice, egg, ground nutmeg, and shortening. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. It can be enjoyed any time, but it is especially good for Mother's Day. Rhubarb Custard Pie, Rhubarb Custard Pie, and Rhubarb Custard Pie I are very similar to this recipe.

Instructions

Preheat oven to 450 degrees F (230 degrees C).

Equipment you will use

Oven

To Make Crust: In a medium bowl, combine the 2 1/2 cups flour and 1 teaspoon salt.

Ingredients you will need

Crust

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in shortening until coarse crumbs form. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/8 inch thick rounds. Use one to cover the bottom and sides of a ten-inch pie pan.

Ingredients you will need

Shortening

Vinegar

Dough

Water

Roll

Egg

Equipment you will use

Pie Form

To Make Filling: In a large bowl, beat remaining eggs until thick and light.

Ingredients you will need

Egg

Equipment you will use

Bowl

Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice until the mixture is smooth. Fold in rhubarb.

Ingredients you will need

Orange Juice

Rhubarb

Butter

Nutmeg

All Purpose Flour

Sugar

Egg

Salt

Pour into pie shell; cover top of pie with remaining pie shell. Crimp edges together and cut slits in top shell.

Ingredients you will need

Pie Crust

Bake in a preheated 450 degrees F (230 degrees C) oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).Continue baking the pie at this temperature for 35 more minutes.

Equipment you will use

Oven

Equipment

Oven

Bowl

Pie Form

Ingredients

Servings:

all-purpose flour 0teaspoons

ground nutmeg 62milliliters

orange juice 488grams

diced rhubarb 0teaspoons

salt 205grams

shortening 1Tbsp

vinegar 59milliliters

water 300grams

white sugar

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Barefoot Bubbly Pink Moscato with a 4.9 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!