STRAWBERRY RHUBARB CUSTARD PIE
I found this tasty recipe on the back of the can of LUCKY LEAF PREMIUM BRAND Strawberry Rhubarb Pie filling, and was just dying to try it out. I love strawberry Rhubarb pie, and I also love egg custard pie, so I was very anxious to give this one a try too. It has the consistency of a custard pie with added fruit, and is quite...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. The recipe I have shared with you is for one pie, although I did make two pies. PREHEAT THE OVEN TO 400 DEGREES F.
- 2. These are some of the main ingredients to make the pie. I only needed 1 egg for each of the pies that I made. Not the 4 that are pictured.
- 3. Using a large bowl add in the sour cream, sugar, flour or Arrowroot, vanilla Bean paste & the large egg.
- 4. Beat till blended together. FYI: Arrowroot is a powdered starch similar to corn starch that is used for thickening soups, sauces, gravies and desserts. But in gravies it does not clump together when chilled, it maintains it's liquid form. It is a bit more pricey than corn starch. I LIKE WORKING WITH IT.
- 5. Add in the canned Fruit.
- 6. Using a spatula carefully blend the fruit into the sour cream mixture and pour into deep dish pie shell. Place Pie tin on a baking or cookie sheet to catch any potential drips from pie. Bake in preheated 400 degree F. oven for 25 minutes.
- 7. While the pie is baking, prepare the top crust by blending the sugar and flour together, then cut the butter into small pieces and add to topping mixture and blend together with a pastry blender or large 4 tined fork, until mixture is crumbly and mixed together.
- 8. After 25 minutes of baking, carefully sprinkle the topping ingredients on top of the pie, and return to oven to bake an additional 15 minutes or until top is browned. My topping took an EXTRA 15 minutes to brown. REMOVE FROM OVEN, COOL DOWN TO ROOM TEMPERATURE, & CHILL IF DESIRED BEFORE SERVING.
- 9. When pie is cooled or chilled, cut and enjoy.
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Scxtty Santana
[email protected]I made this pie for my family and they loved it! The filling was thick and creamy, and the crust was flaky and golden brown. I will definitely be making this pie again.
Rehan Hoona
[email protected]This pie was delicious! The filling was creamy and flavorful, and the crust was flaky and golden brown. I would definitely recommend this pie to anyone looking for a delicious and easy-to-make dessert.
Sandra Owusu Serwaa
[email protected]I made this pie for a potluck and it was a huge success! The filling was thick and creamy, and the crust was flaky and golden brown. I will definitely be making this pie again.
Ayesha Vally
[email protected]This pie was a hit at my party! The filling was creamy and flavorful, and the crust was flaky and golden brown. I will definitely be making this pie again.
komugisha price
[email protected]I made this pie for my family and they loved it! The filling was thick and creamy, and the crust was flaky and golden brown. I will definitely be making this pie again.
Joshua Witt
[email protected]This pie was delicious! The filling was creamy and flavorful, and the crust was flaky and golden brown. I would definitely recommend this pie to anyone looking for a delicious and easy-to-make dessert.
MD Sharriful Islam
[email protected]I followed the recipe exactly and the pie turned out perfectly! The filling was thick and creamy, and the crust was flaky and golden brown. I will definitely be making this pie again.
Tommy Deaner428
[email protected]This is the best strawberry rhubarb custard pie I have ever had! The filling is so creamy and flavorful, and the crust is perfectly flaky. I will definitely be making this pie again and again.
Frederick Nwinia
[email protected]I made this pie for a potluck and it was a hit! Everyone loved the combination of strawberries and rhubarb. The custard filling was creamy and delicious. I would definitely recommend this pie to anyone looking for a delicious and easy-to-make dessert
Ukya Shing
[email protected]This strawberry rhubarb custard pie was a huge success! The filling was thick and creamy, with the perfect balance of tartness and sweetness. The crust was flaky and golden brown. I will definitely be making this pie again.