Categories: Dessert, Pie, Rhubarb
Ingredients
- 1 (9 inch) basic flaky pie pastry shells (single crust)
- Filling:
- 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
- Garnish:
- fresh sweetened whipped cream
Directions
-
Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°.
-
In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
-
Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
-
Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
-
Dot the filling with the butter.
-
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.
-
Transfer the pie to a wire rack and let cool.
-
Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.