Strawberry Rhubarb Custard Pie
Strawberries and rhubarb are coddled in a mild, almond-flavored custard and baked until tender in a pastry crust.
1 1/4 cups granulated sugar
1/2 cup all-purpose four
2 cups diced fresh rhubarb
1 cup sliced fresh strawberries
1 (9-inch) deep-dish unbaked pie crust*
4 large eggs
1/4 cup skim or low-fat milk
1 teaspoon almond extract
Fresh strawberries for garnish (optional)
- Preheat oven to 425°F (220°C).
- In medium bowl, stir together sugar and flour. Add rhubarb and strawberries. Gently toss until evenly coated. Spoon rhubarb mixture evenly into pie shell. In same bowl, beat together remaining ingredients until well blended. Pour over rhubarb mixture.
- Bake in a preheated oven at 425°F (220°C) for 15 minutes. Reduce heat to 350°F (175°C) and bake until knife inserted near center comes out clean, an additional 25 to 30 minutes. Cool on wire rack.
- Garnish with fresh strawberries, if desired.
Makes 8 servings.
Recipe and photograph provided courtesy of the American Egg Board.