Strawberry Rhubarb Custard Pie

Ingredients 1 (9 inch) unbaked pie crust 3 cups rhubarb, sliced 1/4-inch thick 1 cup fresh strawberries, quartered 3 large eggs

1 ½ cups white sugar 3 tablespoons milk 3 tablespoons all-purpose flour

¼ teaspoon freshly grated nutmeg 1 tablespoon butter, diced 2 tablespoons strawberry jam ¼ teaspoon water

Directions Start with a 350°F oven. Put rolled-out pie crust in a 9-inch pie plate on a parchment- or silicone-lined baking sheet.

Mix rhubarb and strawberries in a basin; equally distribute on pie shell.

Mix eggs, sugar, milk, flour, and nutmeg in a medium bowl. Pour filling over rhubarb mixture slowly until it reaches crust top. Evenly distribute chopped butter over stuffing. Lightly tap and shake the baking sheet to remove air bubbles.

Bake pie, flipping halfway, for 1 hour until rhubarb is soft and custard is set.

Warm strawberry jam and water in a small bowl in the microwave for 15 seconds. Let the pie cool after glazing it with jam. Keep chilled until serving.

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