Caribbean Custard Apple Rhubarb Pies

Jun 18, 2024All Recipes

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 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 gram
SODIUM: 160 mg

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

More Recipes from Island Gurl Foods

Guava BBQ Beef Ribs

Tropical sweet guava BBQ enhances the flavor of smoky grilled meats. Serve these ribswith your favorite sides and make new memories with these next level BBQ ribs. COOKING TIME: 2 HOURS 30 MINUTES | SERVINGS: 4 Ingredients 2 racks Beef Grilling Back Ribs(about 7 ribs...

Bahama Steamed Chicken

A tasty dish with a zesty tomato-based sauce that complements all proteins and vegetables. It’s paradise in a bottle. COOKING TIME: 30 MINUTES | SERVINGS: 4 Ingredients 4 boneless skinless chicken breasts or thighs(4 oz/125g each)Salt and pepper to taste3 Tbsp...

Smoky Mango Jerk Chicken

A wonderful balance of traditional Jamaican Jerk spices with a subtle hintof tropical mango to balance the flavourful heat. COOKING TIME: 20 MINUTES | SERVINGS: 4 Ingredients 4 chicken leg quarters (or 1 whole chicken,cut into quarter pieces)seasoned salt to taste...

Spicy Maple BBQ Rainbow Trout

Real maple balances the heat of citrussy Habanero chilies a perfect glaze for tender, flaky Rainbow Trout. COOKING TIME: 8 MINUTES | SERVINGS: 4 Ingredients 4 Rainbow Trout Fillets (4 oz/125g each)fine sea salt to taste (optional)3 Tbsp (45 mL) vegetable or canola...

Jamaican Pepper Shrimp

These shell-on shrimp with a subtle spicy flavorful heat is the perfect appetizer or snack at the table. Serve over pasta for a scrumptious meal. MARINATING TIME: 30 MINUTES | COOKING TIME: 6 MINUTES | SERVINGS: 4 Ingredients 1 lb. large shell-on shrimp, preferably...

Blackened Rainbow Trout with Strawberry Salsa

Get your pan sizzling hot for this sweet rainbow trout spicy makeover. Paired with a sweet, tart and crunchy Strawberry Salsa, for a go-to fast weekday meal. Leftover salsa would be delicious tossed with greens or spooned over...

Trout Escovitch with Asparagus

Honey Aioli:  1/2 cup (125 mL) mayonnaise with olive oil  1 tbsp (15 mL) Ontario Honey  1/4 tsp (1 mL) smoked paprika  Trout and Asparagus:  4 Ontario Rainbow Trout Fillets (125 g each) Salt and pepper, to taste  1 lb (500 g) Ontario...

Asparagus and Sweet Potato Salad with White Chocolate Vinaigrette

1 cup (250 mL) pecan halves Crushed pink or black peppercorns (optional) Vinaigrette:1/4 cup (50 mL) white chocolate chips2 tbsp (25 mL) 10% Ontario Half-and-Half Cream1/2 tsp (2 mL) Dijon mustard1 tbsp (15 mL) white wine vinegar1/4 cup (50 mL) extra virgin olive...

Sweet Potato Crêpes with Asparagus and Scrambled Eggs 

1/4 cup (50 mL) diced Ontario Greenhouse Sweet Red Pepper1 clove garlic, minced1/2 cup (125 mL) shredded Ontario Monterey Jack Cheese1/4 cup (50 mL) fresh Ontario Microgreens or Cilantro (Coriander) Leaves Sauce: In blender or small food processor, combine chipotle in...

Caribbean Three Milk Cake

Caribbean Three Milk Cake 1 ½ cups (375 mL) local Ontario Milk 1Tbsp (15 mL) Ontario Butter, softened 1 Tbsp (15 mL) All-purpose flour, for dusting 2 cups (500 mL) All Purpose flour ¼ tsp salt 2 tsp baking powder ½ cup (125...

Mexican Turkey Tortilla Soup

Turkey takes a Mexican twist here.  Use your leftover turkey to create this flavourful festive soup.  Preparation Time: 15 minutes Cooking Time: about 30 minutes Serves 6 2 tbsp (25 mL)        vegetable oil 2        ...