Name: Strawberry Rhubarb Custard Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Unbaked pie crust (see footnote for recipe link) - 1 (9 inch); Rhubarb, sliced 1/4-inch thick - 3 cups; Fresh strawberries, quartered - 1 cup; Large eggs - 3; White sugar - 1 ½ cups; Milk - 3 tablespoons; All-purpose flour - 3 tablespoons; Freshly grated nutmeg - ¼ teaspoon; Butter, diced - 1 tablespoon; Strawberry jam - 2 tablespoons; Water - ¼ teaspoon

Ingredients for - Strawberry Rhubarb Custard Pie

1. Unbaked pie crust (see footnote for recipe link) 1 (9 inch)

2. Rhubarb, sliced 1/4-inch thick 3 cups

3. Fresh strawberries, quartered 1 cup

4. Large eggs 3

5. White sugar 1 ½ cups

6. Milk 3 tablespoons

7. All-purpose flour 3 tablespoons

8. Freshly grated nutmeg ¼ teaspoon

9. Butter, diced 1 tablespoon

10. Strawberry jam 2 tablespoons

11. Water ¼ teaspoon

How to cook deliciously - Strawberry Rhubarb Custard Pie

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.

2 . Stage

Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.

3 . Stage

Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.

4 . Stage

Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.

5 . Stage

Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve. Oksana Seaman