Grandma’s Rhubarb Custard Pie

Name: Grandma’s Rhubarb Custard Pie
Yield: Makes 8 servings
Ingredients: ½ Best Double Piecrust or ½ package store-bought refrigerated piecrust dough; ½ Best Double Piecrust or ½ package store-bought refrigerated piecrust dough; 3 large eggs; 3 tablespoons half-and-half; 1½ cups sugar; 2 tablespoons all-purpose flour; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon salt; 4 cups chopped rhubarb (about 8–10 medium-size stalks, cut into ½-inch pieces); 4 cups chopped rhubarb (about 8–10 medium-size stalks, cut into ½-inch pieces)

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

This is a favorite rhubarb pie for many. An equal amount of dried nutmeg may be substituted, but freshly grated is better.

Ingredients

½ Best Double Piecrust or ½ package store-bought refrigerated piecrust dough
3 large eggs

Pie
Vegetarian

Method

Preheat oven to 450 degrees.

Roll out 1 disk chilled piecrust dough into an 11-inch circle. Line a 9-inch pie plate with dough, and flute edges; chill.

In a large bowl, slightly beat together eggs and half-and-half. In a separate bowl, combine sugar, flour, nutmeg, and