RHUBARB ORANGE CUSTARD PIE
Once you try this pie it will spoil you for other rhubarb pie recipes. This recipe is from the old Farm Journal pie book from the sixties and is a family favorite. That book had several wonderful recipes. Unfortunately the book was poorly made and disintegrated all too soon. We were thrilled to learn that it had been re-issued but discovered to our dismay that that all of our favorite recipes were gone! We made do by photo copying the remains of the old book and now you get to share in the bounty. By the way NEVER skip the drip pan! This pie will always overflow and it makes a nasty smelly mess on the bottom of the oven if you don't have something to catch it.
Provided by Busdav
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat the egg whites until stiff.
- Add ΒΌ cup sugar gradually beating well after each addition.
- Add butter and OJ concentrate to the egg yolks and beat thoroughly.
- Add remaining 1 cup sugar, flour and salt.
- Beat well.
- Add rhubarb to the egg yolk mixture and stir well.
- Gently fold in meringue mixture.
- Pour into unbaked 9" pie shell and sprinke with nuts.
- Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
- Remove foil and bake until set 10-20 minutes more.
Nutrition Facts : Calories 449.4, Fat 24, SaturatedFat 7.3, Cholesterol 94.6, Sodium 379.9, Carbohydrate 53.2, Fiber 3.2, Sugar 35, Protein 8.1
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yasinitzog1
[email protected]I love the vibrant color of this pie. It's a beautiful addition to any dessert table.
Tanju Islam
[email protected]This pie is the perfect way to use up all that extra rhubarb from your garden. It's a delicious and easy-to-make dessert that the whole family will love.
Mdshohanur alomrabbi
[email protected]I used a gluten-free pie crust, and the pie turned out great. It's a delicious and easy-to-make dessert that everyone can enjoy.
Sanelle Mphume
[email protected]I added a streusel topping to this pie, and it was amazing. The crunchy streusel topping perfectly complemented the tart rhubarb and creamy custard filling.
Hells Kitty
[email protected]This pie is a bit more time-consuming to make than some other recipes, but it's worth the effort. The end result is a truly special pie that's sure to impress.
Aidan Ahmed
[email protected]I made this pie for a potluck, and it was a huge hit. Everyone loved the unique flavor combination and the creamy custard filling.
Nikki Reed
[email protected]I'm not usually a fan of custard pies, but this one was really good. The rhubarb and orange flavors really complemented each other.
Andrea Bolden
[email protected]This was my first time making rhubarb pie, and it turned out wonderfully. The instructions were clear and easy to follow, and the pie was absolutely delicious.
Steven Salcido
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Paul Oshodi
[email protected]I was initially skeptical about the orange-rhubarb-custard combination, but I'm so glad I tried this recipe. It's a truly unique and delicious pie.
Hossan Mia
[email protected]I only had frozen rhubarb on hand, but it worked perfectly in this recipe. The pie turned out beautifully and tasted amazing.
Mary Arcega
[email protected]I'm a huge fan of rhubarb pie, but this custard version was a game-changer. It's now my go-to rhubarb pie recipe.
Latifur Rahman
[email protected]I'd been looking for a rhubarb pie recipe that was a little different, and this one fit the bill. I loved the addition of orange, and the custard filling was creamy and delicious.
Kevin C.
[email protected]The tartness of the rhubarb and the sweetness of the oranges and custard filling balanced each other perfectly. It was a hit with my whole family!
Yug Chhetri
[email protected]This rhubarb orange custard pie was phenomenal. I'll definitely be making it again.