For those who like rhubarb..... Jean B.sent the linkto the
ruhbarbinfo.com site . I tried the rhubarb custard pie today. It was
great. My wife, who is not a rhubarb fan, loved it.







Rhubarb Custard Pie
Ingredients:
Fruit:

2 1/2 c. rhubarb, diced (3/8" or 1 cm)

Custard:

4 eggs (US large)
1 2/3 c. milk
3/4 c. sugar
1/2 tsp salt
1 tsp vanilla
Preheat oven to 450 F.
Prepare your favorite pie crust in sufficient quantity for a 9-inch, one
crust pie. Put the pastry in a 9" pie pan and bake for 10 minutes, then
remove from the oven. (This helps assure a fully baked crust under all
of the liquid.)
Reduce oven to 325 F.
While crust is baking, prepare fruit. Wash and dice rhubarb. Prepare
custard: In a large bowl, beat eggs together, then add milk, sugar, salt
and vanilla. Mix well. Put fruit in (partially) pre-baked pie shell.
Spread evenly. Pour custard over fruit. There should be enough custard
that the fruit floats, but not little fruit that pieces of fruit will
float apart. Bake an hour (or more), until custard is set.

On Sat, 02 May 2009 21:14:12 -0400, Dave Smith
> wrote:

>For those who like rhubarb..... Jean B.sent the linkto the
>ruhbarbinfo.com site . I tried the rhubarb custard pie today. It was
>great. My wife, who is not a rhubarb fan, loved it.

Snipped recipe.

Here's another great rhubarb pie recipe that our family loves.
It's from Edna Staebler's book "More Food That Really Schmecks"

Sour Cream Rhubarb Pie

Pastry for 10 inch pie
4 cups rhubarb; cut in 1/2 in. pieces
1 1/2 cups white sugar
1/3 cup flour
1 cup sour cream
TOPPING
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter; softened

Arrange the rhubarb in the unbaked pie shell. Mix the sugar and flour;
blend in the sour cream; pour the mixture evenly over the rhubarb.
Blend the topping ingredients until crumbly; sprinkle the crumbs over
the rhubarb and bake at 450°F for 15 minutes, then at 350°F for an
additional 30 minutes until the fruit is tender, the filling set, and
the crumbs golden.

wrote:
>
> Sour Cream Rhubarb Pie
>
> Pastry for 10 inch pie
> 4 cups rhubarb; cut in 1/2 in. pieces
> 1 1/2 cups white sugar
> 1/3 cup flour
> 1 cup sour cream
> TOPPING
> 1/2 cup flour
> 1/2 cup brown sugar
> 1/4 cup butter; softened
>
> Arrange the rhubarb in the unbaked pie shell. Mix the sugar and flour;
> blend in the sour cream; pour the mixture evenly over the rhubarb.
> Blend the topping ingredients until crumbly; sprinkle the crumbs over
> the rhubarb and bake at 450°F for 15 minutes, then at 350°F for an
> additional 30 minutes until the fruit is tender, the filling set, and
> the crumbs golden.


That is similar to the Elmira Peach Pie in the Laura Secord Cookbook. It
is one of my wife's favourites:


Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
Pastry for 9-inch pie
1/3 cup all-purpose flour
1/2 cup granulated sugar
1 cup commercial thick sour cream
5 cups peaches, peeled and quartered
1/4 cup brown sugar, lightly packed
Preparation:
Preheat oven to 450F. Line 9-inch pie plate with pastry. Trim and flute
edges; do NOT prick pastry.

With rotary beater, beat flour, sugar, and sour cream (use commercial
sour cream from store). Arrange flat edge of peach quarters on pastry in
concentric circles. Pour sour cream mixture on top.

Bake 15 minutes at 450 degrees F, then lower heat to 350 degrees F and
bake 25 to 30 minutes or until filling is set. Sprinkle brown sugar over
hot pie. Broil 1 to 2 minutes till sugar is melted. Serve warm.

Yield: 6 servings

Dave Smith wrote:
> For those who like rhubarb..... Jean B.sent the linkto the
> ruhbarbinfo.com site . I tried the rhubarb custard pie today. It was
> great. My wife, who is not a rhubarb fan, loved it.
>
>
>
>
>
>
>
> Rhubarb Custard Pie
> Ingredients:
> Fruit:
>
> 2 1/2 c. rhubarb, diced (3/8" or 1 cm)
>
> Custard:
>
> 4 eggs (US large)
> 1 2/3 c. milk
> 3/4 c. sugar
> 1/2 tsp salt
> 1 tsp vanilla
> Preheat oven to 450 F.
> Prepare your favorite pie crust in sufficient quantity for a 9-inch, one
> crust pie. Put the pastry in a 9" pie pan and bake for 10 minutes, then
> remove from the oven. (This helps assure a fully baked crust under all
> of the liquid.)
> Reduce oven to 325 F.
> While crust is baking, prepare fruit. Wash and dice rhubarb. Prepare
> custard: In a large bowl, beat eggs together, then add milk, sugar, salt
> and vanilla. Mix well. Put fruit in (partially) pre-baked pie shell.
> Spread evenly. Pour custard over fruit. There should be enough custard
> that the fruit floats, but not little fruit that pieces of fruit will
> float apart. Bake an hour (or more), until custard is set.

Thanks for the review. No set amount of rhubarb? My first stalks
will probably be ready for consumption this week.

--
Jean B.

wrote:
> On Sat, 02 May 2009 21:14:12 -0400, Dave Smith
> > wrote:
>
>> For those who like rhubarb..... Jean B.sent the linkto the
>> ruhbarbinfo.com site . I tried the rhubarb custard pie today. It was
>> great. My wife, who is not a rhubarb fan, loved it.
>
> Snipped recipe.
>
> Here's another great rhubarb pie recipe that our family loves.
> It's from Edna Staebler's book "More Food That Really Schmecks"
>
> Sour Cream Rhubarb Pie
>
> Pastry for 10 inch pie
> 4 cups rhubarb; cut in 1/2 in. pieces
> 1 1/2 cups white sugar
> 1/3 cup flour
> 1 cup sour cream
> TOPPING
> 1/2 cup flour
> 1/2 cup brown sugar
> 1/4 cup butter; softened
>
> Arrange the rhubarb in the unbaked pie shell. Mix the sugar and flour;
> blend in the sour cream; pour the mixture evenly over the rhubarb.
> Blend the topping ingredients until crumbly; sprinkle the crumbs over
> the rhubarb and bake at 450°F for 15 minutes, then at 350°F for an
> additional 30 minutes until the fruit is tender, the filling set, and
> the crumbs golden.

Oooooohhhhhhhh. I might have to do this soon. I love sour cream
apple pie.... I think I'd add some cinnamon to the topping.

--
Jean B.

Dave Smith wrote:
> wrote:
>>
>> Sour Cream Rhubarb Pie
>>
>> Pastry for 10 inch pie
>> 4 cups rhubarb; cut in 1/2 in. pieces
>> 1 1/2 cups white sugar
>> 1/3 cup flour
>> 1 cup sour cream
>> TOPPING
>> 1/2 cup flour
>> 1/2 cup brown sugar
>> 1/4 cup butter; softened
>>
>> Arrange the rhubarb in the unbaked pie shell. Mix the sugar and flour;
>> blend in the sour cream; pour the mixture evenly over the rhubarb.
>> Blend the topping ingredients until crumbly; sprinkle the crumbs over
>> the rhubarb and bake at 450°F for 15 minutes, then at 350°F for an
>> additional 30 minutes until the fruit is tender, the filling set, and
>> the crumbs golden.
>
>
> That is similar to the Elmira Peach Pie in the Laura Secord Cookbook. It
> is one of my wife's favourites:
>
>
> Prep Time: 15 minutes
> Cook Time: 45 minutes
> Ingredients:
> Pastry for 9-inch pie
> 1/3 cup all-purpose flour
> 1/2 cup granulated sugar
> 1 cup commercial thick sour cream
> 5 cups peaches, peeled and quartered
> 1/4 cup brown sugar, lightly packed
> Preparation:
> Preheat oven to 450F. Line 9-inch pie plate with pastry. Trim and flute
> edges; do NOT prick pastry.
>
> With rotary beater, beat flour, sugar, and sour cream (use commercial
> sour cream from store). Arrange flat edge of peach quarters on pastry in
> concentric circles. Pour sour cream mixture on top.
>
> Bake 15 minutes at 450 degrees F, then lower heat to 350 degrees F and
> bake 25 to 30 minutes or until filling is set. Sprinkle brown sugar over
> hot pie. Broil 1 to 2 minutes till sugar is melted. Serve warm.
>
> Yield: 6 servings
>
That looks yummy! Saved for peach season!

--
Jean B.

On Sun, 03 May 2009 12:25:33 -0400, Dave Smith
> wrote:

>That is similar to the Elmira Peach Pie in the Laura Secord Cookbook. It
>is one of my wife's favourites:
>
>
>Prep Time: 15 minutes
>Cook Time: 45 minutes
>Ingredients:
>Pastry for 9-inch pie
>1/3 cup all-purpose flour
>1/2 cup granulated sugar
>1 cup commercial thick sour cream
>5 cups peaches, peeled and quartered
>1/4 cup brown sugar, lightly packed
>Preparation:
>Preheat oven to 450F. Line 9-inch pie plate with pastry. Trim and flute
>edges; do NOT prick pastry.
>
>With rotary beater, beat flour, sugar, and sour cream (use commercial
>sour cream from store). Arrange flat edge of peach quarters on pastry in
>concentric circles. Pour sour cream mixture on top.
>
>Bake 15 minutes at 450 degrees F, then lower heat to 350 degrees F and
>bake 25 to 30 minutes or until filling is set. Sprinkle brown sugar over
>hot pie. Broil 1 to 2 minutes till sugar is melted. Serve warm.
>
>Yield: 6 servings

THANK YOU! I love peaches so much! Dave, you're really making me
hungry for fruit lately! I appreciate it!

Carol

--
Change "invalid" to James Bond's agent number to reply.

Jean B. wrote:

>> Rhubarb Custard Pie
>> Ingredients:
>> Fruit:
>>
>> 2 1/2 c. rhubarb, diced (3/8" or 1 cm)
>>
>> Custard:
>>
>> 4 eggs (US large)
>> 1 2/3 c. milk
>> 3/4 c. sugar
>> 1/2 tsp salt
>> 1 tsp vanilla
>> Preheat oven to 450 F.
>> Prepare your favorite pie crust in sufficient quantity for a 9-inch, one
>> crust pie. Put the pastry in a 9" pie pan and bake for 10 minutes, then
>> remove from the oven. (This helps assure a fully baked crust under all of
>> the liquid.)
>> Reduce oven to 325 F.
>> While crust is baking, prepare fruit. Wash and dice rhubarb. Prepare
>> custard: In a large bowl, beat eggs together, then add milk, sugar, salt
>> and vanilla. Mix well. Put fruit in (partially) pre-baked pie shell.
>> Spread evenly. Pour custard over fruit. There should be enough custard
>> that the fruit floats, but not little fruit that pieces of fruit will
>> float apart. Bake an hour (or more), until custard is set.
>
> Thanks for the review. No set amount of rhubarb? My first stalks will
> probably be ready for consumption this week.


Don't you consider "2 1/2 c. rhubarb" to be a set amount?

Bob

Damsel in dis Dress wrote:
> On Sun, 03 May 2009 12:25:33 -0400, Dave Smith
> > wrote:
>
>> That is similar to the Elmira Peach Pie in the Laura Secord Cookbook. It
>> is one of my wife's favourites:
>>
>>
>> Prep Time: 15 minutes
>> Cook Time: 45 minutes
>> Ingredients:
>> Pastry for 9-inch pie
>> 1/3 cup all-purpose flour
>> 1/2 cup granulated sugar
>> 1 cup commercial thick sour cream
>> 5 cups peaches, peeled and quartered
>> 1/4 cup brown sugar, lightly packed
>> Preparation:
>> Preheat oven to 450F. Line 9-inch pie plate with pastry. Trim and flute
>> edges; do NOT prick pastry.
>>
>> With rotary beater, beat flour, sugar, and sour cream (use commercial
>> sour cream from store). Arrange flat edge of peach quarters on pastry in
>> concentric circles. Pour sour cream mixture on top.
>>
>> Bake 15 minutes at 450 degrees F, then lower heat to 350 degrees F and
>> bake 25 to 30 minutes or until filling is set. Sprinkle brown sugar over
>> hot pie. Broil 1 to 2 minutes till sugar is melted. Serve warm.
>>
>> Yield: 6 servings
>
> THANK YOU! I love peaches so much! Dave, you're really making me
> hungry for fruit lately! I appreciate it!

Glad to be of service. As I said, it is one of my wife's. She is willing
to make pie pastry to make this one. It really is good. And FWIW, it
comes fromt he Laura Secord Cookbook, probably the best collection of
recipes in a cook book that I have ever seen.

Bob Terwilliger wrote:
> Jean B. wrote:
>
>>> Rhubarb Custard Pie
>>> Ingredients:
>>> Fruit:
>>>
>>> 2 1/2 c. rhubarb, diced (3/8" or 1 cm)
>>>
>>> Custard:
>>>
>>> 4 eggs (US large)
>>> 1 2/3 c. milk
>>> 3/4 c. sugar
>>> 1/2 tsp salt
>>> 1 tsp vanilla
>>> Preheat oven to 450 F.
>>> Prepare your favorite pie crust in sufficient quantity for a 9-inch, one
>>> crust pie. Put the pastry in a 9" pie pan and bake for 10 minutes, then
>>> remove from the oven. (This helps assure a fully baked crust under all of
>>> the liquid.)
>>> Reduce oven to 325 F.
>>> While crust is baking, prepare fruit. Wash and dice rhubarb. Prepare
>>> custard: In a large bowl, beat eggs together, then add milk, sugar, salt
>>> and vanilla. Mix well. Put fruit in (partially) pre-baked pie shell.
>>> Spread evenly. Pour custard over fruit. There should be enough custard
>>> that the fruit floats, but not little fruit that pieces of fruit will
>>> float apart. Bake an hour (or more), until custard is set.
>> Thanks for the review. No set amount of rhubarb? My first stalks will
>> probably be ready for consumption this week.
>
>
> Don't you consider "2 1/2 c. rhubarb" to be a set amount?
>
> Bob
>
Oh, darn. My eyes skipped right down to the custard part! Now I
feel like an idjit.

--
Jean B.

Jean B. wrote:
> Bob Terwilliger wrote:
>> Jean B. wrote:
>>
>>>> Rhubarb Custard Pie
>>>> Ingredients:
>>>> Fruit:
>>>>
>>>> 2 1/2 c. rhubarb, diced (3/8" or 1 cm)
>>>>
>>>> Custard:
>>>>
>>>> 4 eggs (US large)
>>>> 1 2/3 c. milk
>>>> 3/4 c. sugar
>>>> 1/2 tsp salt
>>>> 1 tsp vanilla
>>>> Preheat oven to 450 F.
>>>> Prepare your favorite pie crust in sufficient quantity for a 9-inch,
>>>> one
>>>> crust pie. Put the pastry in a 9" pie pan and bake for 10 minutes, then
>>>> remove from the oven. (This helps assure a fully baked crust under
>>>> all of
>>>> the liquid.)
>>>> Reduce oven to 325 F.
>>>> While crust is baking, prepare fruit. Wash and dice rhubarb. Prepare
>>>> custard: In a large bowl, beat eggs together, then add milk, sugar,
>>>> salt
>>>> and vanilla. Mix well. Put fruit in (partially) pre-baked pie shell.
>>>> Spread evenly. Pour custard over fruit. There should be enough custard
>>>> that the fruit floats, but not little fruit that pieces of fruit will
>>>> float apart. Bake an hour (or more), until custard is set.
>>> Thanks for the review. No set amount of rhubarb? My first stalks will
>>> probably be ready for consumption this week.
>>
>>
>> Don't you consider "2 1/2 c. rhubarb" to be a set amount?
>>
>> Bob
> Oh, darn. My eyes skipped right down to the custard part! Now I feel
> like an idjit.
>


I can't say that I measured the rhubarb accurately, but FWIW, I used the
leftover pastry to line a medium sized Pyrex bowl and baked it with the
other two shells. I had excess rhubarb and after filling the first pie
with rhubarb and custard mix I had more than enough custard left over to
make another small pie in the Pyrex bowl.

I have to say that I got rave reviews about the pie from my wife, and
she doesn't even like rhubarb.