The last official day of school has arrived for my little ones, and I’m emotionally all over the place. My first thought is that I cannot believe another year has slipped through my hands. The daily hustle-and-bustle clouds how much time is passing, and suddenly the school year is over. Aanen will be a second grader, while Aria will be a full-time kindergartender– no more half days with my little girl at home. Ugh… My second thought is a little less melancholy and a lot more pressing. What on earth am I going to do to entertain these children all summer long?! I have a few ideas circling in my head– and I’m sure we’ll have a wonderful time– but still the concern is there. Swimming, biking, basketball, reading, exploring, and more kid-assisted baking, I’m sure.
Speaking of baking (how’s that for a transition?) the weather has been a bit cooler, so I made this pie especially for my hubby (you all remember his favorite Sour Cream Apple Pie, right?) This pie is a variation of that masterpiece. And though I made the pie for him, I did my fair share of helping him eat it. I’m usually fairly disciplined when it comes to baked goods and I try not to over-indulge. Apparently this pie was the breaking point and soon I was eating pie for breakfast, followed up with pie for a snack. I’ll be sure to not make it again for a long time, as apparently I can’t say no to it.
Cardamom and rhubarb is one of my favorite fruit-and-spice combinations. If you haven’t tried it, do so. Add more cardamom for a stronger flavor, if you prefer. I wanted it to be ever-so-subtle, as I really relish the pure taste of rhubarb and I didn’t want that to be lost. One important factor is to serve the pie cold from the refrigerator. It’s just so much better that way. The crust holds up beautifully and still remains flakey and crisp. It will last for days when covered lightly with plastic wrap. Enjoy the heck out of this one, friends.
The Recipe: Rhubarb Cardamom Custard Pie
Use 1/2 of this All Butter Pie Crust recipe
For the Rhubarb Cardamom Custard Filling:
1 cup full-fat sour cream
1/2 cup granulated sugar
1 teaspoon kosher salt
3 tablespoons all-purpose flour
3 cardamom pods– seeds finely ground using a mortar and pestle (outer shells discarded) or 1/4 teaspoon ground cardamom
2 cups chopped rhubarb, cut into about 1/4-inch thick pieces
For the Crumble:
1/3 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 cup cold unsalted butter, cubed
Follow the recipe and instructions from this recipe to prepare the pie dough. You will only use 1/2 of the amount.
Preheat the oven to 400°F.
To Make the Crumble Topping: In a small bowl, stir the dry ingredients together with a fork. Then, using that fork, cut the butter into the mixture until it’s crumbly and everything is incorporated into the butter. Store in the refrigerator until ready to use.
To Make the Rhubarb Cardamom Custard Filling: Beat together the first 6 ingredients in a medium-sized bowl until smooth. Then stir in the rhubarb. Set aside.
Shape the pie dough into a 9-inch pie plate. Pour the rhubarb cardamom custard filling into the pie. Bake for 15 minutes. Then reduce heat to 350°F and bake for another 30 minutes. Remove pie from oven and add the crumble mixture evenly to the top of the pie. Return to oven and increase the heat to 400°F and bake for 10 more minutes. Remove from oven and let cool completely on a cooling rack. Cover loosely with plastic wrap and place in the refrigerator. This pie is best served cold and will keep for days. Enjoy!
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