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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Sumner, Washington-the unofficial rhubarb pie capital of the country. This recipe is from a local church cookbook. This pie is different from the usual rhubarb custard pie-the custard is more of a translucent jelly that settles on the bottom of the pie. Ingredients:
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 |
Directions:
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.
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