Congratulations to Linda Friedland for winning 1st Place in the Pies, Pastries and Tarts category.

Sav’n the TaTa’s Think’n Pink Apple Rhubarb Custard Pie

2 boxes Pillsbury Ready Made Pastry (1 box for 9-inch two crust pie and 1 box for decorations and wrapping apples)
4 eggs
2-1/2 cups sugar
4 tablespoons milk
1/3 cup flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Drops of pink food coloring to get whatever shade of pink that you choose
3 cups sliced, fresh apples (I use Golden Delicious)
2 whole apples (cored and stuffed with brown sugar) for TaTa’s on top of upper crust
2 cups diced rhubarb (cut small…1/8 inch)
2 tablespoons butter

  1. Heat oven to 400 degrees.
  2. Beat eggs slightly…add remaining ingredients except butter and mix thoroughly.
  3. Pour into pastry-lined pie pan. Dot with butter.
  4. Cover with pastry top and decorate with your choice of cookie cutters or lattice or whatever. In this “Breast Cancer Awareness Pie”, I chose to make 2 TaTas on the top, by taking 2 apples and covering them with part of the 2nd box of pie crust. Then I decorated with pastry ribbons…hand-cut out. Dab/rub milk on top of crust and sprinkle with sugar and cinnamon.
  5. Cover edge of pie with 2-3 inch strips of aluminum foil and cover the entire TaTa’s with foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake approximately 50-60 minutes or until nicely browned. Best to serve slightly warm… good with ice cream.
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