Crumb-Top Rhubarb Custard Pie

Ingredients and Weight:

• Pie crust mix for a 9-inch pie
• 1 cup cold water
• 4 cups chopped rhubarb
• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 eggs
• 1 cup milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• For the Crumble Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup rolled oats
  • 1/2 cup cold unsalted butter, cut into small pieces

Preparation Time:

20 minutes

Cooking Time:

60-70 minutes

Difficulty Level:

3 out of 5

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. Prepare the pie crust according to the package directions. Roll out the dough and fit it into a 9-inch pie plate.
3. For the filling, in a large bowl, combine the rhubarb, sugar, cornstarch, cinnamon, and salt. Stir to coat.
4. In a separate bowl, whisk together the eggs, milk, heavy cream, and vanilla extract. Pour over the rhubarb mixture and stir to combine.
5. Pour the filling into the pie crust.
6. For the Crumble Topping, combine the flour, brown sugar, oats, and butter in a medium bowl. Use your fingers to work the butter into the dry ingredients until coarse crumbs form. Sprinkle the crumbs evenly over the pie filling.
7. Bake for 15 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake for 45-55 minutes longer, or until the filling is set and the crust is golden brown.
8. Let cool for at least 1 hour before serving.

Nutritional Information:

• Calories: 350 (per slice)
• Carbohydrates: 50 grams (per slice)
• Protein: 5 grams (per slice)
• Fat: 15 grams (per slice)

Dish Characteristics:

• A classic American dessert with a tangy and sweet rhubarb filling.
• The crumb topping adds a crunchy and flavorful layer.
• Perfect for serving at any gathering or special occasion.

User Comments:

• "This pie is absolutely delicious! The rhubarb filling is perfectly tart and sweet, and the crumb topping is amazing."
• "I made this pie for a potluck and it was a huge hit. Everyone raved about the flavor."
• "The pie was easy to make and came out perfectly. I will definitely be making it again!"

Special Precautions and Tips:

• If you don't have fresh rhubarb, you can use frozen rhubarb. Just thaw it before using.
• To prevent the topping from burning, cover the edges of the pie crust with aluminum foil for the last 15 minutes of baking.
• Serve the pie with a dollop of whipped cream or vanilla ice cream.