For Pi Day 2017, we had a snow day and my mother on hand to help watch the kids while I made pie. Score! As a thank you to mom, I made the Rhubarb Custard Pie featured here. Her Grandma Helen used to make it back in the day. I experimented with putting this in a different pie dish this time. I made it in my mom's heavier ceramic pottery dish last time I made it at her house and it came out really well. I think the heavier ceramic/pottery stuff works better. It gets nice and hot, which I think helps the crust flake up and the custard cook evenly. I'm imagining something akin to radiant (under-the-floor) heat that some fancy people have in their homes (sounds delightful!). Anyway, this pie came out bangin' awesome. I baked it in my white Corningware deep dish at 400 F for about 45 minutes. I've been eating lots of it. AND, I traded a few slices to my baker guru neighbor in exchange for a couple slices of her heavenly Lemon Meringue Pie that she made for Pi Day 2017. Thanks Angela!
Current Pie Tally: 218
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