Rhubarb Custard Pie

Prepping for Thanksgiving tomorrow, I just pulled my pie out of the oven.  Kids are loving the smell of the house.  A while back, I said I'd have to share my recipe for Rhubarb Custard Pie (here's my recipe for Rhubarb Cake).  It's a favorite in this family.  We have abundant rhubarb that grows in the garden every summer.  So abundant that I'll happily give it away to those that ask.  Or don't ask, I'll push it on people.  I'm a rhubarb pusher.  Or something.

Anyway...

The sugar in the custard filling cuts the bitterness of the rhubarb.  I am not a fan of straight rhubarb, but love this pie.  I freeze rhubarb in the warmer months in quantities for making pies.  I have definitely taken pie on camping trips, too.  My MIL gave me her recipe and now I share it with you.

What you need:

Pie Filling:

• 4 cups chopped rhubarb
• 3 eggs
• 3 Tbsp milk
• 2 cups sugar
• 1/4 cup flour
• 3/4 tsp nutmeg

Pie Crust:

• Haha!!  I just use the refrigerated Pillsbury crust!  I used to make my own with Crisco, but I'm good with the stuff from the store.

What to do:

Preheat oven to 425 degrees.  In a mixing bowl, stir together the eggs, milk, sugar, flour, and nutmeg.  Add the rhubarb and mix together.  Take a refrigerated pie crust and line your pie pan.  Pour rhubarb filling into the lined pie pan.  Take 2nd pie crust and cut into 3/4" strips.  Lay strips similarly spaced on your filled pie crust in one direction, then lay the remaining strips in a perpendicular direction.  Fold lower crust over the pastry strips and press firmly to seal.  You will want to put some foil over the edge of your crust to prevent burning.  Bake pie at 425 degrees for 20 minutes, then lower the oven temp to 375 degrees and bake for an additional 40 minutes.