Rhubarb Custard Pie
Makes one 9-inch pie
This is another delicious Pennsylvania Dutch pie recipe my grandmother used to make when rhubarb was plentiful in her garden. It is a nice change from the usual but equally delicious rhubarb crumb pie, which is in the similar and related recipes links, and a good dessert to introduce people to rhubarb.
- Pastry dough for a double crust pie, store-bought or homemade (see the similar and related recipes links)
- 1-1/2 cups granulated sugar, divided
- 1-1/2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 4 cups of 3/4-inch rhubarb slices (about 1-1/2 pounds)
- 1 can (6 ounces or 2/3 cup) evaporated milk
- 3 large eggs, slightly beaten
Preheat oven to 450° F. Roll out half of pastry dough and line a 9-inch pie pan. Combine 1 cup sugar, flour, nutmeg and salt; toss with rhubarb. Let stand about 15 minutes. Spoon into unbaked pie shell.
Combine milk, eggs and remaining 1/2 cup sugar; mix well. Pour over rhubarb. Roll out remaining pastry dough. Cut into strips; place on top of pie in crisscross (lattice) fashion. Make high, fluted edges to help keep juices in. Place pie on a rimmed baking sheet in case it bubbles over. Bake for 15 minutes. Reduce oven to 350° and continue to bake for 25-30 minutes or until top crust is brown and custard is set. Cool completely on rack before serving.
Note: If preferred, this pie can be made without a top crust, using the single crust recipe for the dough.