Friday, 28 August 2015

Grandma's Rhubarb Custard Pie

This is an old family recipe that we are sharing with you this week.

  • 1 precooked pie shell
  • 2 tablespoons butter
  • 2 cups rhubarb chopped
  • 1/2 cup water
  • 1/2 maple syrup divided
  • 2 tablespoons cornstarch
  • 1/8 of a teaspoon salt
  • 2 eggs separated
  • ¼ cup almond milk
  • ½ cup sugar

  1. Slowly cook the rhubarb in a saucepan with the butter and water until the rhubarb is cooked.
  2. Mix the 2 tablespoons cornstarch in the almond milk until a smooth paste is formed.
  3. To the paste add the two egg yolks and mix.
  4. Add this mixture to the rhubarb in the sauce pan plus the salt.
  5. Cook until the pie filling has thickened.
  6. Add to precooked pie shell
  7. Whip the egg whites and sugar into a meringue and top the pie
  8. Finish the pie in the oven under the broiler until the meringue peaks turn brown.
  9. Let the pie cool on the counter top until the meringue has cooled to prevent it from pulling away from the pie crust.
  10. Chill and serve.


From Our Table to Yours

Grandma Snyder

©2013-2015 twosnydergirls
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