Strawberry Rhubarb Custard Pie

Recipe View Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper. (5 minutes)

Recipe View In a bowl, gently combine the sliced rhubarb and quartered strawberries. Arrange the mixture evenly within the prepared pie crust. (10 minutes)

Recipe View In a separate medium bowl, whisk together the eggs, granulated sugar, milk, all-purpose flour, and freshly grated nutmeg until smooth and well combined. Slowly pour the custard mixture over the rhubarb and strawberry filling, ensuring it reaches just below the top edge of the crust. Scatter the diced butter evenly over the surface of the custard. Gently tap the baking sheet to release any trapped air bubbles. (10 minutes)

Recipe View Carefully transfer the pie to the preheated oven. Bake for approximately 1 hour, or until the rhubarb is tender and the custard is set with only a slight jiggle in the center. Rotate the pie halfway through the baking process to ensure even browning. (60 minutes)

Recipe View While the pie cools, prepare the glaze. In a small, microwave-safe bowl, combine the strawberry jam and water. Heat in the microwave for about 15 seconds, or until the jam is warm and easily spreadable. (5 minutes)

Recipe View Once the pie has cooled slightly, brush the warm strawberry jam glaze evenly over the top of the custard. Allow the pie to cool completely at room temperature before refrigerating. Serve chilled. (15 minutes)