Rhubarb Custard Pie

Adapted from https://bigflavorstinykitchen.com/rhubarb-custard-pie-3/

Servings: 8

INGREDIENTS

4 cups sliced rhubarb
2 cups granulated sugar, divided
¼ cup all-purpose flour
2 tablespoons cold unsalted butter, cut into cubes

½ teaspoon fine-grain salt
3 large eggs, beaten
1 9-inch unbaked deep-dish pie shell

STEPS

1) Place sliced rhubarb and ¾ cup granulated sugar in a medium bowl. Let sit, stirring occasionally, until you see liquid in the bottom of the bowl (about 30-45 minutes). Pour off liquid and save, if desired (see notes).

2) Preheat oven to 400°F. Place your deep-dish pie shell on a baking sheet and set aside.

3) In a large bowl, combine the remaining 1 ¼ cups granulated sugar, flour, and salt. Using a pastry cutter or fork, cut in butter until it's broken up and coated with the dry mixture. Stir in the beaten eggs until no dry spots remain. Add drained rhubarb and stir to combine.

4) Pour the rhubarb mixture into the unbaked pie shell. Transfer the sheet pan to the oven and bake for 15 minutes. Reduce the oven heat to 325°F (do not open the oven!) and bake until the pie only has a slight wobble in the center, about 45-60 minutes longer.

5) Transfer pie plate to a cooling rack and let the pie cool to room temperature. Cover the pie plate with foil then place in the refrigerator to chill before serving.


NOTES

Recipe adapted from Mrs. Willis W. (Magdalena) Lehman’s contribution to Our Swiss Pantry