Strawberries, Part 2: Strawberry Rhubarb Custard Pie, Strawberry Pie
Strawberry Rhubarb Custard Pie
TOPPING:
• ¼ cup brown sugar
• 1/3 cup flour
• ¼ cup cold butter, cut into pieces
Mix brown sugar and flour—cut in cold butter pieces. Reserve.
CUSTARD FILLING:
• 3 eggs
• 1/4 cup milk
• 1 3/4 cup sugar
• 1/3 cup sifted all-purpose flour
• 1 ½ cups rhubarb, cut into 1” pieces
• 1 ½ cups strawberries, washed, hulled and halved
Beat eggs slightly with milk in large bowl. Stir in sugar and flour. Fold in rhubarb and strawberries.
Pour into prepared 9” pastry shell, sprinkle topping on fruit/custard mix.
Bake in 400-degree oven for 1 hour. Serve with ice cream or whipped cream.
Strawberry Pie (Makes 1 9” pie)
• 4# strawberries, stems removed
• ½ cup sugar/1/4 cup Splenda
• ¼ cup water
• 1 envelope unflavored gelatin or 1 Tbs. strawberry jello
Place 3 cups of the strawberries (use the smallest and least attractive ones) and the sugar in a food processor and process for 10-20 seconds. Transfer mixture to a saucepan. Add water. Bring to boil over high heat and boil about 2 minutes, stirring occasionally. Remove from heat and pour into a large bowl.
Add the gelatin and stir with whisk until gelatin is dissolved. Set aside to cool.
Arrange the reserved strawberries, stem side down, in cooked pie crust, stem ends down and in circles with the largest berries in the center, then use the smaller berries. For the outer circle, cut berries in half lengthwise and arrange cut side down with tips pointing outward. Refrigerate for 30 minutes.
Ladle cooled strawberry/gelatin sauce over top of pie. Refrigerate for at least 2 hours.
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