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, and a good dessert to introduce people to rhubarb.

Ingredients

• Pastry dough for a double crust pie, store-bought or homemade (see the similar and related recipes)
• 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 to 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.