Today was one of those days where I just didn’t feel like going for a run. It wasn’t my day off (I already had two this week), but I just couldn’t get motivated to get out and get some exercise. It is easy to talk yourself out of one day – after all, you worked hard all week. You just did a race a mere week ago. It’s cold. Is that a twinge in your lower back? Maybe you have a kidney infection. Better take it easy! I have said all these things to myself to justify a well-deserved day off. But, one day turns into two, then a week, and then before you know it, you talk about how you used to be a runner.
Here is my advice. When you don’t feel like running (or walking), put on your sneakers. That is what I did today. I put on my sneakers, then I made a strawberry rhubarb custard pie. It’s a new recipe, and I haven’t tasted it yet, but it looks and smells great. Once the pie was out of the oven, I decided that to pre-empt the guilt that may come from having a few pieces, I better get out for that run. I just got back from a 5k and I feel great. I never get runners high, but now, I am going to enjoy some runner’s Pie!
Runner’s Strawberry Rhubarb Custard Pie
- 3 cups sliced rhubarb
- 1 cup quartered strawberries
- 3 large eggs
- 3 tbsp milk
- 3 tbsp all-purpose flour
- 1 1/2 cups sugar or splenda
- pinch of nutmeg
- pinch of salt
- 1 tbsp butter for “dotting”
- one 9-inch crust
For the glaze:
2 tbsp jam with 1/4 tsp water, warmed in microwave
Slice the rhubarb and strawberries and mix together. Pour into crust and spread out evenly. The crust is not the main event here, so I recommend just using a premade-frozen one. I made one from almond flour, butter and a bit of splenda.
To make the custard, mix the eggs, milk, flour, sugar, nutmeg and salt together until velvety. It is important that it is smooth with no lumps.
Very slowly, pour the custard over the fruit, coating it evenly. Then, tap and shake the pie a few times to make sure the custard as filled all the voids. Dot with bits of butter (optional).
Bake in a 350 degree pre-heated oven for about 1 hour. Take out and turn after 30 minutes. I recommend using a cookie sheet in case the custard spills over.
As the pie cools, microwave the strawberry jam until runny. Brush over exposed fruit in the pie. This keeps the fruit shiny instead of dull and dried out looking.
This pie must be served cold or it will run. I recommend a dollop of whip cream on top.