Rhubarb Custard Pie

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

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!