Saturday, June 18, 2011

Strawberry Rhubarb Pie with Almond Meal Crust

  • Mix 3T melted clarified butter with 1.5 cups almond meal and 1T sugar.
  • Press it into a pie pan with a rubber spatula. Bake for 10 minutes at 350ºF.
  • Ready for filling.
  • Dice  3 cups rhubarb and 2 cups strawberries.
  • Prepare custard pie filling by mixing:
    • 1 c. sugar
    • 2 eggs
    • 2 ½ Tablespoons Flour
    • ½ cup whipping cream
  • Fold in fruit; pour into crust. Bake for 1 hour at 350ºF or until rhubarb is tender. Allow to cool to room temperature before serving.

I don't know if the crust will hold together, but I didn't want to use a regular bread crust. Hope it works :)

Edit: The crust only sort of works. The first piece came out in crumbles; subsequent pieces I was able to get out in what would count for slices. The center soaked up some of the custard filling and made it less crusty and more gooey. Next time I'll try adding some egg, maybe some shredded coconut, making it thicker, brushing with egg white and/or pre-baking the crust longer. The good news is that the crust is delicious.

No comments:

Post a Comment