The impetus here is Bryces' cousin Lucy, who is visiting over the long weekend. That and the fact that I recently saw a link to a recipe for lemon chiffon pie. That was the original idea. However, in looking at it, it just didn't seem to speak to me. However, by then, I had started to obsess about the idea of pie for dessert. The requirements: something that could be made with ingredients immediately available. I was not going shopping. Also, it needed to be a bit creamy.
I poked into a few cookbooks, and finally found a likely item: Rhubarb Custard Pie. The source here is a newish book for me, but one that I have seen mentioned many a time in other blogs, with the usual raves. I am beginning to see the logic. Emily and Melissa Elsen have assembled a terrific series of pie recipes in their book, 'The Four and Twenty Blackbirds Pie Book." I usually have a bit of skepticism about these raves, but this seems to be founded.
This recipe uses an unusual approach. You make a crisp topping, press it into the pie plate and bake it. You then add a rhubarb compote, and top with a custard layer and bake. The rhubarb and custard are both creamy and sweet-tart. But the crust, oh the crust. It's a little chewy, a little caramelly and totally makes this like an upside down crisp!
Don't hesitate my friends, if you have rhubarb languishing in your garden, this is a great place to use it. Oh, did I mention that it's easy? And my neighbor Robb is already begging for the recipe. Robb, here it is:
Rhubarb Custard Pie
adapted from The Four and Twenty Blackbirds Pie Book
serves 8-10
Oat Crumble Crust
2T white sugar
1/4 c light brown sugar, packed
3/4 c rolled oats (I used quick)
1/3c white flour
1/2 t kosher salt
1/8 t ground allspice
1/8 t ground cinnamon
4 T unsalted butter, at room temp, in 1/2" cubes
Mix all ingredients except the butter together. Add the butter, and rub until it resembles a crisp topping : incorporated and chunky.
Lightly oil a 9" pie plate, press the mass into the plate and up the sides. Freeze while you are preheating the oven.
Bake 18-20 min at 350F. Let cool.
Rhubarb Layer
1 lb rhubarb, cut into 1/2 - 1 inch pieces (approx 3 c.)
3/4 c sugar
3T cornstarch (I dissolved this in 2T cold water)
1/4 t salt
Combine and bring to a boil. Cook until the juices release and are thick and cooked down, about 5 min. Set aside to cool.
Custard Layer
1/2 c sugar
1/4 t kosher salt
1/2 c heavy cream
1/2 c plain yogurt
1/8 t grated nutmeg
1/2 t vanilla paste
2 eggs
Mix all ingredients together except eggs, stir to combine. Lightly beat the eggs and add to this mixture.
Assemble the pie:
Spread a layer of the rhubarb over the bottom of the pie plate. You might have too much rhubarb. Pour a layer of the custard to the top of the crust.
Bake the pie at 325F. After 15 minutes, rotate the pie and keep checking every 5 minutes until the edges are set, puffed and the center is no longer liquid but quite wobbly. Do not over bake.
Notes:
I poured the extra rhubarb and then custard into custard cups and baked them with the pie, removing them early.
This recipe could easily be gluten free: substitute gluten free flour for white in the crust.
