Spring’s Last Dance Fruit and Custard Pie

A pie that honors the changing of the seasons– using up the last of any lingering fresh strawberries and hardiest of apples, tart rhubarb, and deep grapefruit you may have, and slowly ushering in that of the incoming summer with one final, rose-scented spring dance.


Spring Custard Filling

  • 2 eggs
  • 1 cup rose water
  • 1/2 cup fresh grapefruit juice (from 1 medium-sized grapefruit)
  • 1 cup fresh rhubarb
  • 1/2 cup gala apple
  • 1/2 cup almond flour
  • 1 cup strawberries
  • Optional: dried apple slices for garnish, plus any additional fresh berries of your choice to pair with the tart

Custard Pie Shell

  • 1 tsp of olive oil, plus 1/2 tsp additional olive oil
  • 1 cup almond flour
  • 1/4 tsp salt
  • 2-3 Tbsp cold water

Special equipment:

  • Small baking pie pan (8 inches diameter)
  • Whisk
  • Parchment paper
  • Rolling pin
  • Strainer spoon

Prep time: 1 hour
Yields: 4-8 servings


  1. Prepare the crust: grease the pie pan with 1/2 tsp olive oil.
  2. In a medium-sized bowl, add almond flour, 1 tsp of olive oil, and salt. Mix together in light tosses with a fork until mixture resembles thick little crumbles; be careful not to over-mix.
  3. Add 2-3 tablespoons cold water, 1 tsp at a time, and quickly mix together with a fork after each addition until mixture starts to clump together as a dough.
  4. Once dough begins to clump, turn over onto a sheet of parchment paper placed on a hard, flat surface (e.g. counter or large cutting board).
  5. Cover the dough with another sheet of parchment paper. Using a rolling pin directly on top of the second piece of parchment paper, roll the dough into a flat disc large enough to cover the base of the pie pan.
  6. Carefully unpeel the top layer of parchment paper and place the uncovered side of the dough disc directly over your pan. Then, carefully unpeel the remaining layer of parchment paper. Using your fingers, gently press the dough disc to the bottom and sides of the pan. (If some of the dough comes apart or does not peel all the way from the parchment paper, use slightly wettened or oiled hands to seal the dough together in the pan. Trust me, I’ve done this MANY times, and it still comes out just fine! 😉 )
  7. Place the pie pan with dough directly into refrigerator for 15 minutes to chill. Preheat oven to 375 degrees F while dough is chilling.
  8. Meanwhile, slice the gala apples into very thin slices; slice the strawberries, and chop the rhubarb. Reserve the strawberries in a medium bowl.
  9. Combine the rhubarb, gala apples, and rose water over a large pan and simmer on medium heat for about 10 minutes, adding the grapefruit juice to the mixture midway.
  10. Remove the mixture from the heat; using the strainer spoon, remove the apples and rhubarb and toss in the bowl with the reserved strawberries. Transfer the rose-water liquid to a small saucepan.
  11. Whisk the eggs and 1/2 cup almond flour directly into the rose-water liquid over medium high heat and stir for about 3 to 5 minutes, until the mixture has slightly thickened. Remove from heat.
  12. Take the chilled pie pan and pour the strawberries, gala apples, and rhubarb onto the base of the dough, then pour the egg mixture over it.
  13. Bake the pie for 40 minutes, or until the custard has completely solidified.
  14. Remove the pan from the oven and cool. Optionally layer dried apple slices artfully on the surface of the pie, and/or pair with fresh berries of your choice, and enjoy.

Yasmines notes:

Light and delicate… warm, and oh so soft. It pairs well with any additional fresh berries you may have as summer begins, such as blackberries like I used below. And equally, it feels like a true herald to a change in seasons as you use up the last of any spring fruits you’ve got. This is a pie to gracefully honor when one knows it is time to go with the flow of the seasons.


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