Monday, May 19, 2014

Rhubarb Pie (2014)

• 1 cup gluten free flour (I used the Trader Joe's mix)
• 2 cups almond meal
• 3T sugar
• 2 eggs
• 2T melted butter
• Water or milk or yogurt, as required, to get to a moldable thick consistency (needs to hold up when pressed against the sides)
  ○ Batter was really sticky and difficult to work with, but stayed in place on the sides
• Form into two pie pans, par bake for 15 to 20 minutes at 350, until just turning golden brown on the edges
*Next time use more butter and less liquid - as I think the extra butter would have helped make the crust more non-stick in the pan.

Custard filling
• 2 cups sugar
• 2T gluten free flour or corn starch to thicken custard.
• Stir dry ingredients to mix well
• Add:
• 1 cup whipping cream
• 2 eggs
• Mix well to combine
• Fold in two bunches of rhubarb, diced, about 8 cups
• Pour into pie crusts
• Bake 1 hour at 350, turning halfway