Strawberry Rhubarb Cream Pie

Begin by preheating the oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next, position the rolled-out pie crust in a 9-inch pie plate and place it on a baking sheet that has been lined with parchment paper or a silicone mat for easy cleanup.

Then, combine the rhubarb and strawberries in a bowl before transferring them to the pie crust. Ensure an even distribution of the fruit mixture within the crust.

In a separate bowl, whisk together eggs, sugar, milk, flour, and nutmeg until well combined. Slowly pour the filling mixture over the rhubarb mixture in the pie crust, leaving a small border around the edges. Sprinkle diced butter evenly over the top of the filling to add flavor and texture.

Gently tap and shake the baking sheet to remove any air bubbles that may have formed during the pouring process. This will help create a smooth and even surface for baking.

Transfer the pie to the preheated oven and bake, turning it halfway through the cooking time. Continue baking until the rhubarb is tender and the custard is set, which should take approximately 1 hour.

While the pie is baking, mix the strawberry jam and water in a small bowl. Heat the mixture in the microwave until it reaches a warm temperature, about 15 seconds. Glaze the top of the pie with the jam mixture to add a sweet and tangy flavor.

Finally, let the pie cool before glazing it with the warm jam mixture. Refrigerate until ready to serve and enjoy.