RHUBARB CUSTARD PIE

1 unbaked 9-in pastry shell

2 large eggs

1 cup half and half cream

1 tsp vanilla extract

1/2 tsp grated orange zest

1/4 tsp kosher salt

1/4 tsp almond extract

1 cup, +2 tbsp granulated sugar, divided

4 tbsp all-purpose flour, divided

Bake crust at 375 for 15-20 minutes until golden brown. Prick shell to avoid air pockets or use pie weights. Remove from oven and cool to room temperature on a wire rack. Meanwhile, turn oven down to 350 degrees.

Whisk the eggs, cream, vanilla, orange zest, salt, almond extract, 1 cup of the sugar and 3 tablespoons of the flour together in a large bowl.

Place rhubarb and remaining tablespoon of flour in another large bowl; toss to coat. 

Place the cooled pie shell on a rimmed baking sheet. Place the coated rhubarb in the pie shell. Pour the egg mixture gently over the rhubarb. Sprinkle the remaining 2 tablespoons of sugar evenly over the mixture. Wrap edges of pie shell in aluminum foil or use a pie shield to prevent over browning.

Bake pie at 350 degrees until filling is set and a food thermometer inserted into the center of the pie registers 175 degrees. This will take about 1 hour and 10 minutes. Remove from oven to a wire rack to cool. Cool completely, around 2 hours.

Tasty served at room temperature or chilled.

This photo and the basis for this recipe is from an old SL.