Mennonite farmers like many other farmers had an abundance of eggs and milk in the spring and custard pie was a way to prolong the joy of fresh fruit pies.
As a child custard fruit pie was served both at the beginning of a fruit season and at the end.
I remember my Grandmother saying “when there is just a little bit of fruit make fruit custard”. To this day it is one of my favourite pies.
As a mother because the pie contained eggs and milk for a treat we would allow our children to have a piece of custard pie for breakfast.
Rhubarb Custard Pie
- 1 ¼ cups finely chopped rhubarb
- ¾ cups sugar (note: if you use green rhubarb you may have to increase this to 1 cup)
- 1 cup milk (we use almond milk)
- 2 eggs
- 1 tablespoon flour (we use gluten free)
- 1 tablespoon margarine
- ¼ teaspoon salt
- 1 12-inch unbaked pie shell (we use gluten free)
- Clean, wash and chop the rhubarb
- Beat together the eggs, sugar and milk
- Melt the margarine and add to the wet mixture mixing well
- Place the rhubarb in the bottom of the pie shell
- Pour the liquid over the rhubarb
- Back at 350 °F for 1 hour or until the custard is fully cooked.
From Our Table to Yours