Rhubarb Custard Pie

This recipe is originally from the ‘2019 Guide to Local for Southeast to Mid Michigan’

INGREDIENTS:

  • 1 ¼ cups sugar
  • ¼ cup flour
  • ¼ tsp nutmeg
  • Pinch of salt
  • 3 eggs
  • ½ tsp vanilla extract
  • 4 cups of chopped rhubarb, cut into 1″ pieces
  • Enough pie dough for a double crust (2, 8 oz. portions – available at Eat!)

DIRECTIONS:

Preheat oven to 350°F. Roll out dough into a 9″ pie plate.

Stir dry ingredients together. Add eggs and vanilla, mix to incorporate. Add rhubarb and stir to combine. Pour mixture into the pie shell.

Roll out dough for a top crust. To make a lattice crust, roll out pie dough and cut into 8-10 strips, approximately 1″ wide. Place 3-4 strips lengthwise across the top of the pie. Weave the remaining strips width-wise across the pie.

Crimp the edges. Bake at 350°F for approximately one hour. Let cool and enjoy!

EMILIA MAUCK & BLAKE REETZ, Eat Catering and Carry Out in Ann Arbor