Rhubarb Custard Pie

Ingredients

• ½ (14.1-oz.) pkg. refrigerated piecrusts, at room temperature
• 2 large eggs
• 1 cup half-and-half
• 1 tsp. vanilla extract
• ½ tsp. grated orange zest (from 1 orange)
• ¼ tsp. kosher salt
• ¼ tsp. almond extract
• 1 cup plus 2 Tbsp. granulated sugar, divided
• 4 Tbsp. all-purpose flour, divided, plus more for work surface
• 3 cups sliced (½-inch-thick) fresh (or frozen, thawed, and patted dry) rhubarb (about 13½ oz.)

Instructions

1. 1Preheat the oven to 375°F. Roll the refrigerated piecrust on a lightly floured surface into a 12-inch circle. Fit the dough into a 9-inch pie plate, pressing it firmly into the bottom and up the sides. Fold the edges under and crimp them.
2. 2Line the crust with parchment paper, leaving a 3-inch overhang, and fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights, then bake for 5 more minutes until the crust is light golden brown.
3. 3Transfer the crust to a wire rack to cool for about 30 minutes. Reduce the oven temperature to 350°F.
4. 4In a large bowl, whisk together the eggs, half-and-half, vanilla extract, orange zest, kosher salt, almond extract, 1 cup of the sugar, and 3 tablespoons of the flour until smooth.
5. 5Toss the sliced rhubarb with the remaining 1 tablespoon of flour in a separate bowl. Coating the fruit helps thicken the juices so the pie sets properly.
6. 6Place the cooled pie crust on a large rimmed baking sheet to catch any spills. Arrange the flour-coated rhubarb inside the shell and pour the egg mixture over the top. Sprinkle evenly with the remaining 2 tablespoons of sugar.
7. 7Wrap the crimped edges of the crust with aluminum foil so they don't burn. Bake at 350°F for 1 hour to 1 hour and 10 minutes, until the filling is set and a thermometer inserted into the center reads 175°F.
8. 8Move the pie to a wire rack and let it cool completely for about 2 hours before slicing.

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