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. 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||
- 3 cups walnuts
- 2 Tablespoons sugar
- 1 Tablespoon ground cinnamon
- 6 Tablespoons unsalted butter, melted
- 2 cups sugar
- 1/4 cup all-purpose flour
- 6 large egg yolks
- 1 cup heavy cream
- 4 cups diced rhubarb
- 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.
- Spoon 2-3 tablespoons of the crust mixture into the bottom of each of ten 4-oz jars and press down lightly.
- 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.
- Spoon about 1/3 cup of custard and fruit into each jar over the walnut crust.
- 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.
- Remove pies from oven and allow to cool. Serve warm.
Summer pie! It’s hard to beat. What’s your favorite flavor?