Rhubarb Custard Pie

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 (9 inch) basic flaky pie pastry shells (single crust)
• 3 cups diced fresh rhubarb, stalks
• 1 1/2 cups sugar
• 3 tablespoons all-purpose flour
• 1 pinch salt (a big pinch)
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 2 tablespoons milk
• 1 tablespoon cold butter, cut into small pieces
• fresh sweetened whipped cream

Recipe

• 1 place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°.
• 2 in a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
• 3 whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
• 4 scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
• 5 dot the filling with the butter.
• 6 place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time.
• 7 transfer the pie to a wire rack and let cool.
• 8 serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.