Ingredients
1pie crust,9-inch
3¼cupsrhubarb,about 1 pound, cut in ½-inch pieces
3tbspall-purpose flour
¾cupsugar
1large orange,zest
¼tspground cinnamon
¼tspground nutmeg
¼tspsalt
2large eggs,room temperature
⅓cupheavy whipping cream
1tspvanilla extract
Preparation
Preheat oven to 375 degrees F.
Roll your pie crust into a 12- inch circle. Drape it over a 9-inch pie plate. Tuck the edges under and crimp it, so it looks pretty. Return it to the fridge.
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.
Pour the filling into the crust. Smooth the top with a spatula.
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 for about 45 minutes.
Let cool on a wire rack to room temperature for about 45 to 50 minutes.
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.
