For some reason my rhubarb is slow growing this year, but I was able to harvest enough for this creamy, fruity pie.
1/2 cup flour
3/4 cup sugar
2 eggs, beaten
1 tbsp orange zest (optional)
1/4 tsp salt
2 cups rhubarb, cut in 1/2" slices
1/2 cup chopped apple
pie dough for a single 9-10" crust
Roll out the pie dough and place in a 9 or 10" pie plate. Bake at 350°F for 10-12 minutes.
In a large bowl mix the flour, sugar, zest and salt together, then add the eggs. Once they are well combined add the rhubarb and apple.
Gently pour into the pie shell and bake at 350°F for 40-45 minutes or until the center of the custard is set.
Cool on counter to room temperature before slicing.
July is usually the end of rhubarb season so this might be all I harvest this year. Fingers crossed that next year my rhubarb plants produce just a little more!
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