Pear and rhubarb cardamom custard pie from Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented by Gesine Bullock-Prado

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Notes about this recipe

  • hillsboroks on May 22, 2014

    The flavor of this pie is sublime! I made it for the first this weekend but was uncertain about the amount of rhubarb. The recipe calls for 6 stalks but has no reference for weight or other measurements. My bunch of rhubarb had some 1/2" diameter stalks and some 1 1/2" diameter stalks so I guessed and used 5 but even so I think I had too much rhubarb and as a result too much liquid from the fruit. To compensate I baked it longer until the custard began to set. When it had cooled to almost room temperature I cut several pieces to share but found it didn't hold together. One piece fell apart completely so I ended up eating it and loved it. When fully chilled the pieces stayed together but the crust became tougher and soggier. Next time maybe less rhubarb and/or some thickening in the rhubarb pear mix? The crust has excellent flavor but was better warm and fresh as was the filling.

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