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Rhubarb Custard Pie
Three cups of fresh rhubarb go into a filling built on half-and-half, two eggs, and a touch of almond extract alongside orange zest — a combination that softens the fruit's sharpness without masking it. A store-bought refrigerated crust keeps prep straightforward, and flour stirred into the custard gives the set filling enough structure to slice cleanly. Plan on about four hours total, most of it hands-off cooling time. Serves 8, and the pie holds well refrigerated overnight.
Equipment
- Oven
- Rolling Pin
- Parchment paper
- Pie dish
- Baking sheet
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
- 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.
- 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.
- 3Transfer the crust to a wire rack to cool for about 30 minutes. Reduce the oven temperature to 350°F.
- 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.
- 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.
- 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.
- 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.
- 8Move the pie to a wire rack and let it cool completely for about 2 hours before slicing.
Notes
- Serving: Enjoy this pie at room temperature, or chill it in the refrigerator for a firmer slice.
- Storage: Keep leftover pie loosely covered in the refrigerator for up to 3 days.
- Ingredient swap: If you can't find fresh rhubarb, frozen works perfectly. Just thaw it completely and pat it dry before using.
