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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Rhubarb Custard Pie   
    Categories: Pies, Pastry, Fruits, Citrus, Dairy   
         Yield: 6 Servings   
       
         1    (9") pie crust   
      
   MMMMM--------------------------FILLING-------------------------------   
     3 1/4 c  Rhubarb (1 lb); in 1/2" pcs   
         3 tb All-purpose flour   
       3/4 c  Sugar *   
              Zest from 1 large orange **   
       1/4 ts Ground cinnamon   
       1/4 ts Ground nutmeg   
       1/4 ts Salt   
         2 lg Eggs; room temp   
       1/3 c  Heavy whipping cream ***   
         1 ts Vanilla extract   
       
     When ready to assemble pie: Set oven @ 375oF/190oC.   
        
     Roll out your pastry: Roll your pie crust into a 12"   
     circle. Drape it over a 9" pie plate. Tuck the edges   
     under and crimp it, so it looks pretty. Return it to   
     the fridge.   
        
     PREPARE FILLING: Whisk flour, sugar, orange zest,   
     cinnamon, nutmeg, and salt in a large bowl. Whisk eggs,   
     heavy cream, and vanilla in another medium bowl. Add the   
     wet ingredients to the dry ingredients and whisk to   
     combine. Add the rhubarb and fold together with a   
     spatula.   
        
     ASSEMBLE THE PIE: Pour the filling into the crust.   
     Smooth the top with a spatula.   
        
     BAKE THE PIE: Put the pie on a cookie sheet to protect   
     your oven from spillovers. Fold aluminum foil in half   
     and create a cover just around the edges of the pie   
     crust, leaving the filling exposed.   
        
     Place the pie in the oven. Remove the foil halfway   
     through the baking time. Bake until the custard is fully   
     set, without a jiggle, and the crust is golden brown,   
     about 45 minutes.   
        
     COOL: Let cool on a wire rack to room temperature, about   
     45-50 min.   
        
     SERVE: Serve this pie slightly warm, cold, or at room   
     temperature. Dust with powdered sugar just before   
     serving. Store leftovers covered and in the refrigerator   
     for up to 3 days.   
        
     * Use 1/2 cup sugar if you like it more tart (like me)   
     or increase to a full cup for the sugar freaks. The   
     3/4 cup call out is a compromise - UDD   
        
     ** As long as you're zesting a fresh orange why not   
     use the juice for part of the water in the crust?   
     It's a neat trick - UDD   
        
     *** I have made this with 2% and got an OK result. But   
     you should use at least Half & Half or ideally 40% BF   
     whipping cream. - UDD   
        
     Original recipe by: Summer Miller   
        
     RECIPE FROM:  https://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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