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Rhubarb Homemade Applesauce Custard Pie

This recipe came about as a result of not having enough rhubarb to make a pie.

The week before I’d made my hubby an applesauce pie.  He’d wanted an apple pie, but with those little apples there was NO way.

A friend and I had made applesauce using my Vitamix.    So I looked up applesauce pie recipes and sure enough, there are a lot out there.  I rather combined a few, and it was good, but on the skimpy side, calling for only 2 cups of applesauce.

This weekend I had 3 ¾ cups of cubed rhubarb, not quite enough to make a pie with.  But it was the last, all I had.

I decided to combine the applesauce pie recipe with the rhubarb, and a few changes.

3 ¾ c diced rhubarb

2 cups homemade sugar free applesauce

½ cup packed brown sugar

¼ cup flour

1 T cinnamon [Okay, I LOVE cinnamon!  You may want less!]

½ t nutmeg

¼ t ginger

¼ t allspice

4 large eggs

Dredge the rhubarb with flour.  Place brown sugar in the bottom of a medium sauce pan and turn heat to med.  As sugar “melts” add dredged rhubarb and applesauce.  Add spices.  When well mixed, turn heat to medium low.  Stir frequently.  I cooked this for 30 minutes. The rhubarb was starting to soften.  I didn’t want it mushy.

Set aside to cool.  If you like doing dishes, place in a cool bowl in the refrigerator.  If not, and you aren’t in a hurry, leave it in the sauce pan to cool.

Now here, if you are more talented than I am, you can make your own pie crust.  It doesn’t seem to matter what recipe I use, it is not my talent.  So I used one of a two pack of Pillsbury pie crust.

Prepare a 10” pie with shortening or pan spray.  I find shortening works best.  Add pie crust.

When the fruit mixture is nearly cool, preheat oven to 425°.

In a small bowl beat 4 eggs well. Stir into fruit mixture until well blended.  Pour into pie crust.

Cover the rim of the pie with aluminum foil or “crust protectors”.  Bake for 40 minutes on bottom rack. Check and bake another 10-15 minutes after turning 180°.

Cool completely before serving.

Recently in one of my videos on The Real Gunsmith YouTube channel I mentioned that BC is not constant for any bullet.  Some naysayers said I don’t know what I am talking about.

That is their right for sure. But before they lay claim to their wrong-headed notion, they need to read what Dave Emary has to say on the subject.

Dave Emary is the recently retired senior ballistician at Hornady. He is still retained as a consultant for Hornady.

In the May 2018 issue of Guns and Ammo Dave Emary’s Beyond The Numbers column is titled What are BC and Cd and what do they mean?  The article is on page 37. This is a must read for everyone shooting long range.

He details the reasons exactly why BC is not constant.  I urge you to read this article which dispels many of the sacred cow myths surrounding ballistic coefficient as well as drag coefficient.

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CATHY’S CORNER

‘Tis the season! Hunting season that is. We’ve had cooler nights with some cool to downright nippy days.

There is a great debate that makes the rounds about whether to age wild game meat for improved taste and tenderness. I’ve gone on our experience of many, many years. We prefer to not use marinating to achieve tenderness.  While I believe marinades can add zing of other flavors to the meat, we prefer to let the natural flavor of the meat to speak for itself.
Of all of the wild game we have ever harvested, elk, deer, antelope, moose, and big horn sheep, I can say without a doubt that ALL of it that we were able to hang, given cool temps, was more flavorful and always more tender than the meat that, because the weather was too warm, we had to process quickly. We don’t like to soak the meat in marinades and cover up the wonderful taste. That is a personal preference. By letting them age well we don’t need margination to tenderize. We don’t have strong gamey tasting meat, either, by doing this.
Most years at least one of us has a late season elk tag, with the elk being brought in late Nov. to mid-Dec. Those elk can hang and age longer than anything else [most of the time] and that meat always is more tender and more flavorful than any elk we get in warmer weather that can’t hang as long, no matter the age or sex of the animal. One year my cow hung for 2 months as it was so cold and we were busy. That was the best danged meat we ever had.
My suggestion is to age your meat as long as possible. If you’ve never tried it, I suggest you do. If you already do, you know what I am talking about! Yummy!

Cathy Selby ©  9-16-2014

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