A dessert for custard enthusiasts with slices of sweet apples and tangy rhubarb in creamy maple custard. This recipe makes 2 pies, enough for a crowd, or serve one and freeze one to serve another time.
Preparation Time: 20 minutes
Baking Time: 35 to 40 minutes
Serves 8 to 12 (Makes two pies)
2 store-bought frozen deep-dish pie shells (9-inch/23 cm), thawed
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) water
2 cups (500 mL) diced Ontario Rhubarb
4 Ontario Eggs
1 cup (250 mL) 10% Ontario Half and Half Cream
1 can (300 mL) sweetened condensed milk
1/2 cup (125 mL) Ontario Maple Syrup
1 tbsp (15 mL) dark or spiced rum
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) ground nutmeg
1 Ontario Gala or Honeycrisp Apple, peeled and thinly sliced
3 tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) brown sugar
1/4 tsp (1 mL) ground cinnamon
Garnish: Whipped cream and ground cinnamon (optional)
Place pie shells (in pans) on baking sheet; prick bottoms all over with fork. Bake in 375°F (190°C) for about 12 minutes or until crust is golden. Let cool on baking sheet. (Leave oven on.)
In small saucepan, combine granulated sugar and water; bring to boil over medium-high heat, stirring often. Add rhubarb; reduce heat and simmer for 2 to 3 minutes until softened but still holds its shape. Using slotted spoon, remove rhubarb from liquid to a bowl (reserve liquid for another use); set aside.
In large bowl, using electric mixer on medium-low speed, beat eggs, cream, condensed milk, maple syrup, rum, vanilla and nutmeg until combined. Set aside.
Place apple slices in medium bowl; add lemon juice and toss gently to coat. In small bowl, combine brown sugar and cinnamon. Set aside.
Pour custard mixture into pie shells, dividing equally. Drain lemon juice from apples; arrange half of apples on top of custard on each pie. Scatter rhubarb over apples and sprinkle with cinnamon-sugar, dividing both equally.
Bake pies (on baking sheet) for 30 to 35 minutes or until custard is set in the centre with a slight jiggle. Let cool in pans on wire rack; serve warm, cooled or chilled. Cooled pies can be covered and refrigerated overnight. Garnish with whipped cream and a sprinkle of cinnamon, if desired.
Tips: The leftover poaching liquid from the rhubarb can be stored in a jar in the refrigerator for up to 2 weeks. Add it to sparkling water for a spritzer or drizzled over ice cream or a fruit salad.
To freeze, let baked pie cool completely; wrap tightly and store in an airtight container in freezer for up to 3 months. Thaw in the refrigerator before serving; warm slightly in the oven, if desired.
Nutritional Information:
1 Serving (When recipe serves 12):
PROTEIN: 6 grams
FAT: 16 grams
CARBOHYDRATE: 53 grams
CALORIES: 381
FIBRE: 1 gramSODIUM: 160 mg
