Serves: 1 9-inch pie
Time: 10 min prep, 50-60 min bake
Anyone who has ever eaten my Grandmother’s food will tell you it’s the best they’ve had. Because it is. I grew up eating like a queen. One of the things she made that is on my list of favorites is Rhubarb Custard Pie. It is simple, but amazing. Ma used 3/4 a tsp of nutmeg, and this is what really makes it stand out, but if you are not a fan of nutmeg like my mother you can substitute some or all of it for cinnamon. The sugar seems like a lot, but if your rhubarb is tart you will need every bit of it.
You Will Need
- 1 double crust pastry recipe, like Flaky, Tender, Tasty Pie Crust
- 4 cups of rhubarb, chopped into small pieces
- 1 cup of packed, light brown sugar
- 3/4 tsp of nutmeg
- pinch of salt
- 2 eggs – well beaten
- 2 tbsp flour
Preheat oven to 350F
Roll out bottom crust and place in 9 inch pie pan, trimming edges. In a large bowl, mix the sugar, salt, and flour together until well mixed. Add the eggs and mix. Finally, add the rhubarb. Pour into prepared shell.
Roll out top crust onto lightly floured counter. Use a pastry cutter or a pizza wheel to cut at least 9 1-inch wide strips. Place strips vertically across pie 1 inch apart. Fold down every-other strip in half and lay a strip across horizontally, 1 inch from the pie edge. Unfold the halved pieces over the new strip and fold down the next 2 strips. Add another horizontal piece and unfold the folded strips over top. Repeat until the crust is complete. Trim the excess and tuck the strips underneath the bottom crust.
Place in preheated oven and bake for 50 min. Check occasionally and use a pie crust shield if necessary. Insert a knife to make sure it’s set and allow to cool before serving. I had to give mine an extra 10 minutes to brown the crust the way I like. The result was tart and delicious with perfect crust.