SPRING RECIPE
EMILIA MAUCK & BL AKE REETZ Eat Catering and Carry Out / Ann Arbor
Rh u bar b
custard pie
DIRECTIONS
INGREDIENTS
Preheat oven to 350°F. Roll out dough into a 9" pie plate
1 ¼ cups sugar
Stir dry ingredients together. Add eggs and vanilla, mix to incorporate. Add rhubarb and stir to combine. Pour mixture into the pie shell.
¼ cup flour
Roll out dough for a top crust. To make a lattice crust, roll out pie dough and cut into 8-10 strips, approximately 1" wide. Place 3-4 strips lengthwise across the top of the pie. Weave the remaining strips width-wise across the pie.
Pinch of salt
Crimp the edges. Bake at 350°F for approximately one hour. Let cool and enjoy!
¼ tsp nutmeg 3 eggs
½ tsp vanilla extract 4 cups of chopped rhubarb, cut into 1" pieces Enough pie dough for a double crust (2, 8 oz. portions – available at Eat!)
TA S T E T HE L OC A L DIF F ERENCE
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