Rutabaga Custard Pie

Serving size:
 8 Servings

Ingredients

    • 3⁄4 lb
    • rutabaga ( peeled and cut into one-inch chunks)
    • 2
    • pears (or apples, large, peeled, cored and quartered)
    • 1 T
    • maple syrup
    • 1⁄2 t
    • coriander (ground)
    • 1⁄4 t
    • ginger (ground)
    • 1⁄8 t
    • nutmeg (ground)
    •   pn
    • salt
    • 2
    • eggs
    • 2 T
    • brown sugar
    • 1 c
    • half and half
    • 1
    • pie crust (9-inch, unbaked)
Prep
1 hour
Ready in
1 hour

Description

Something different to tickle your sweet tooth!

Harmony Valley Farm

Instructions

Preheat oven to 400F.

Steam or boil rutabaga chunks 20 minutes; add pears or apples and cook 10 minutes longer. Puree together, then add maple syrup, spices and salt. In separate large bowl, beat eggs with sugar until thick. Stir in rutabaga mixture and half and half. Pour into pie crust.

Bake for 15 minutes, then reduce heat to 350F and bake 25-30 minutes longer or until custard is set.

Course: