Rhubarb Custard Pie
Tart rhubarb baked into sweet and creamy custard all inside a double pie crust.
Equipment
- 1 pie plate 8-9 inches
Ingredients
- 1 double pie crust, unbaked
- 4 cups rhubarb, chopped
- 1½ cups sugar
- ¼ cup all purpose flour
- ¼ tsp nutmeg
- dash salt
- 3 eggs
- 1 egg - for egg wash, optional
Instructions
- Preheat oven to 400°.
- Using a whisk, blend together the flour, sugar, nutmeg and salt. Add in the eggs till well blended and all the dry is gone.
- Fold the chopped rhubarb into the wet batter mix.
- Lay the first crust into an 8-9 inch pie plate, with the extra laying up over the edge. Pour the rhubarb filling into the crust. Lay the second crust over the top. Cut off the excess crust around the edge, leaving enough to roll up and pinch tightly closed. Cut a slit or two for venting on top.
- If desired, and recommended do an egg wash over the top before baking. Whisk an egg with 1 Tbsp of cold water. Use a pastry or basting brush to lightly coat the whole top of the crust evenly with the egg wash.
- Bake at 400° for 50-55 minutes. Cool for at least an hour before cooking.