Rustic Rhubarb Custard Pies with a Walnut Crust & a Pie Party

I‘ve made buttermilk dinner rolls in a jar, as well as copious amounts of canned goods, but pie in a jar has eluded me until now. Something about patting the dough into the small jar had me reluctant to try it, although I have admired the trend from afar for some time.

Leave it to Shaina to come up with a quick and easy solution that I could execute despite my sleep-deprived baby brain, and with my pre-schooler ‘helping out': a nutty crust that is pressed into the jars, thus eliminating the rolling pin.

In this seasonal dessert, walnuts, sugar and butter are whisked together in a food processor and pressed into the bottom of the jars for a simple crust that marries perfectly with the rhubarb and custard pie filling.Β Yes, we’re still enjoying an abundant rhubarb harvest, and these little pies are the very best way we’ve enjoyed rhubarb all season.

The recipe hails from Shaina’s hot-off-the-press cookbook, Desserts in Jars: 50 Sweet Treats that Shine, and is just one of many recipes that I immediately cued up to make from my copy. It’s similar to my Rhubarb-Raspberry Cream Pie in flavor, but far faster to prepare. And these days, that works best for me.

If you’re looking for a gluten-free version of these rustic pies, simply omit the flour and add a few teaspoons of cornstarch as a thickener instead.

And any way you make them, be sure to serve them up with a scoop of vanilla ice cream.


Rustic Rhubarb Custard Pies with a Walnut Crust
5.0 from 4 reviews
Print
Recipe type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves/Yield: 10
This modern twist on an old classic pie, pairs tangy rhubarb and sweet custard together over a simple walnut crust.
Ingredients
For the Crust:
  • 3 cups walnuts
  • 2 Tablespoons sugar
  • 1 Tablespoon ground cinnamon
  • 6 Tablespoons unsalted butter, melted
For the Filling:
  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 6 large egg yolks
  • 1 cup heavy cream
  • 4 cups diced rhubarb
Instructions
  1. Make the crust: Preheat the oven to 425F. Place the walnuts, sugar, and cinnamon in a food processor. Pulse several times until the nuts are ground fine. Pour in the butter and pulse until combined.
  2. Spoon 2-3 tablespoons of the crust mixture into the bottom of each of ten 4-oz jars and press down lightly.
  3. Make the custard: Beat together the sugar, flour, egg yolks, and cream in a bowl until the mixture is thick and creamy. Stir in rhubarb.
  4. Spoon about 1/3 cup of custard and fruit into each jar over the walnut crust.
  5. Place the jars 2 inches apart on a baking sheet. Bake the pies for 12 minutes, then reduce the heat to 350F. Bake for 20-22 minutes more, until the custard is set.
  6. Remove pies from oven and allow to cool. Serve warm.
Notes
Recipe published with permission from author.

Pie Party!

I’m joining the international food blogger’s ‘Pie Party 2012‘, organized by friends Justin, Ashley, Shauna, and Garrett. Be sure to check out the Facebook page for plenty of pie inspiration.

Summer pie! It’s hard to beat. What’s your favorite flavor?

About Aimee

Cooking has always been AimΓ©e's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites.

Subscribe For Free!

Like reading this post?
Get more delivered to your email inbox.

Comments

  1. Rhubarb custard is actually my favorite pie. My mom makes an amazing one that I look forward to every year. My other favorite is blueberry, but made with the little wild blueberries you can find in Maine :-)
    Heather’s last post: new books and baby vests

  2. I’m such a rhubarb lover, but I’ve never done a custard! These baby pies are so so so so so adorable and I thank Shaina for inspiring you! :-) These look marvelous!
    Brian @ A Thought For Food’s last post: Summer Fruit Kuchen

  3. How cute!! I’ve been a little weary of trying pie in a jar too – but I love that this is a pressed bottom pie, I think this was all the convincing I needed ;)
    Living The Sweet Life’s last post: My Little Happy Place and a Triple Whammy Cookbook Giveaway

  4. I’m not a big fan of rhubarb but the gluten free crust looks great and will translate well to other recipes.
    Steph’s last post: Learning through Play

  5. I seriously cannot wait for my copy of Shaina’s book to arrive. I love the idea of a walnut crust, but of course my Texan brain is already planning a Pecan switch-in. Especially with my favorite summer pie flavor: blackberries!
    Amber | Bluebonnets & Brownies’s last post: Sunday Night Cupcakes for Fiona

  6. I have never made a custard, but pairing it with rhubarb makes it so tempting to try it!
    Emma’s last post: ISDA Master Agreement

  7. What a great idea! I love pumpkin pie – had it for the first time when we visited USA! Amazing pie with amazing people! A simple pie can bring back so many fond memories!
    Ruthie’s last post: Menu Plan Monday – June 18

  8. I’m keen to try the recipe with the rhubarb thriving in my garden, but I have a question. Is there supposed to be cream in the custard? This list of ingredients doesn’t say this, but in the instructions it mentions cream. “Beat together the sugar, flour, egg yolks, and cream in a bowl” Could you clarify please?
    Thanks…

    • Ohmygosh, that will teach me to type up the recipe at a quarter to midnight.

      Thank you for pointing out that omission. Yes, there is heavy cream in the recipe.

  9. The title alone is making want to have an actual pie party! (How great does that sound?) I’ve always wanted to have a table covered in different flavors of fresh pies. Maybe then I could narrow it down and choose a favorite. It’s too hard!
    kale’s last post: a gift at any other price would taste as sweet

    • That sounds AMAZING and it is. =) I organized one once and we had over 20 pies. =) Surprisingly, there were very few the same.

  10. How much cream?

  11. Yum! These look so delicious and I love the simplicity of being able to just press the crust into the bottom of a jar. One question–it looks in the picture like there is also some crust on top? But I didn’t see anything about that in the recipe. Do we also sprinkle some of the the crust mixture on top, or does it just get pressed into the bottom?
    Krissa’s last post: Camera Phone Friday {6.1.12}

  12. Thanks Aimee! I hope you get some well earned rest.

  13. These are simply stunning!
    Jessica’s last post: Raspberry Cheesecake Popsicles

  14. I haven’t ever cooked anything in a jar – can’t wait to get the book and try. This pie looks beautiful and delicious!
    Allison’s last post: Strawberry Lemonade Ice Cream Pie

  15. Looks great! Thanks for sharing!

  16. Wow these look amazing. My mouth is watering just looking at the pics. Anything Rhubarb gets my thumbs up.

  17. Rhubarb and walnuts. That sounds heavenly to me!

  18. Jane Dula says:

    This looks so fun and my rhubarb is ready to harvest. After cooling completely, do you think it would work to cap the jars and freeze the pie jars, and would they reheat after thawing or reheat while frozen? I’m all for gathering in for winter.

Speak Your Mind

*

Rate this recipe:  

CommentLuv badge