So when I was invited to a social gathering and asked to bring my "favorite recipe" the rhubarb seemed to decide for me what that was going to be. Ray cut a bunch for me and brought it home yesterday. Turned out to be exactly the right amount for two pies, according to my mother's recipe.
So I made two pies—one to take to the social and one to leave with Ray.
I can't help but think about my mother when I make a pie. I do not pride myself on my pie-making abilities. My mother made wonderful pies. My dad loved my mom's rhubarb pie more than anything. My daughter learned from her grandmother and is another skilled piemaker. I always say piemaking skips a generation, but I do make rhubarb pies. My mother's pies were not only delicious, they were beautiful. She could make a perfectly fluted piecrust with her eyes closed. I struggle to torture the edges into semi-even little crimps.
The lattice top is a bit skimpy on the smaller pie. I ran out of pie dough. That one will be Ray's.
Done. They look good, don't they? You should smell them. Mmmmmm. The custard is sugary and crisp-y on the top and creamy inside, with bites of tart rhubarb. Mom would be proud (though she'd wonder about those edges). This may well be my favorite recipe indeed. Easy, too.
Rhubarb Custard Pie
Combine 1-1/2 C sugar, 1/4 C. flour and 3/4 tsp. nutmeg. Beat into 3 already slightly beaten eggs.
Add 4 C. 1" slices rhubarb.
Line 9" pie plate with pastry, fill. Dot with 2T. butter or margarine. Top with lattice crust; flute edge. Sprinkle lightly with sugar.
Bake in hot oven (400°) 50 to 60 minutes. Cool before serving.