Irenes Rhubarb Custard Pie Recipes

Steps:

• Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
• Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

Steps:

• Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
• Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
• Strain rhubarb well.
• With wooden spoon, add rhubarb to batter and mix.
• Pour into uncooked pie shell.
• Mix topping ingredients with a fork, and sprinkle over uncooked pie.
• Bake at 375° for 50 minutes or until set.
• Top with whipped cream if desired.

Steps:

• In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Steps:

• Preheat oven to 375 degrees. On a clean work surface lightly dusted with flour, roll out pate brisee to an 11-inch round (about 1/8-inch thick). Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork. Freeze until firm, about 20 minutes.
• Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights, dried beans, or rice. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.
• In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
• Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
• Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.

Steps:

• Place 1/2 pie crust into pie plate.
• Put the rhubarb in the crust and cover with 1/2 cup sugar.
• Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb.
• Sprinkle top with cinnamon.
• Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
• Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.
• Note, again: I've been on the 'net for a very, very long time, and this is one of the earliest recipes that I submitted to any search engines. What I can say: it's a tried and true recipe, one we've been using for well over 50 years. It's what my mom will be serving at Christmas this year... what else can I say?

Steps:

• Preheat the oven to 400 degrees F (205 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
• Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Remove crust and let cool.
• Reduce oven temperature to 325 degrees F (165 degrees C) and place a rack in the center position.
• Mix rhubarb, 1 1/3 cups sugar, butter, and food coloring together in a pot over medium heat. Simmer until rhubarb is tender and just starting to fall apart, 7 to 10 minutes.
• Mix egg yolks, cream, 6 tablespoons sugar, cornstarch, and salt together in a bowl. While constantly stirring, add to the rhubarb mixture. Continue stirring; simmer until mixture starts to thicken, 3 to 5 minutes. Remove from heat and keep warm.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add remaining 6 tablespoons sugar, continuing to beat until stiff peaks form. Add vanilla extract to the meringue.
• Pour the rhubarb mixture into the baked pie crust. Pile meringue lightly on top of the filling. Spread meringue to touch the crust, sealing in the filling. Shape the top of the meringue into a nice pattern, with high points and edges that will brown when baked.
• Bake until firm and delicately browned, 15 to 20 minutes. Let cool until custard is set, about 2 hours. Keep refrigerated.