Wednesday, August 1, 2012

Soupy Vacation Pie

I threw this Rhubarb Custard Pie together with all of the leftover rhubarb I had in the fridge. In retrospect, I should have been more meticulous about measuring the amount of rhubarb that went into the pie. I definitely added more than 4 c. As a result, the proportions of the pie were off and it didn't set properly. It's possible that leaving it in the oven a bit longer might have also solved the problem. At any rate, it tasted delicious, but the texture left something to be desired. The recipe can be found here. Bake at 400F for 50-60 min. (I took this one out of the oven after 48 min, which was a mistake).

Current Pie Tally: 91

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