Rhubarb Custard Pie
This is an old-fashioned favorite: a sweet-tart pie with a lattice top. A double crust could be substituted if desired. The custard does not have milk — just eggs.
INGREDIENTS | SERVES 8
- 2 rolled out circles of Pie Dough
- 1½ cups sugar
- ¼ cup all-purpose flour
- ¼ teaspoon nutmeg
- 3 eggs, beaten
- 4 cups chopped rhubarb
- 2 tablespoons butter, cut in pieces
Preheat oven to 400°F.
Cut one of the pie dough circles into ½-inch-wide strips and weave it into a lattice. Set aside the lattice. Line a pie pan with the other dough circle.
Combine sugar, flour, and nutmeg; beat this mixture into the eggs. Stir the rhubarb into the egg mixture.
Pour the rhubarb mixture into the pie shell, dot with butter pieces, and top with the lattice crust. Crimp the edges to seal.
Bake for 50 minutes. Cool before cutting.
Galettes
Try making galettes, such as the Apple Free-Form Tart, with other fruits — rhubarb, plums, pitted cherries, pears, or peaches. Add a few berries or candied orange slices to the apple version for another twist.
