Strawberry Rhubarb Custard Pie

Ingredients:

3 cups of sliced rhubarb

1 cup of quartered strawberries or defrosted frozen fruit (blueberries, strawberries, raspberries, blackberries)

3 large eggs

pinch of fresh nutmeg

3 tbsp of milk

3 tbsp of all purpose flour

1.5 cups sugar

pinch of salt

1/2 tsp freshly ground nutmeg

1 frozen pie crust (bottom)

2 tbsp jam (strawberry or blueberry)

1/4 tsp water

Directions:

This is my variation of Chef John's recipe. Place the bottom pie shell into the oven and bake for 10-15 minutes at 350F. This will make the crust a bit crispy. Take 1/2 cup of sugar and coat the rhubarb slices. This will sweeten the tartness of the rhubarb. Toss the rhubarb and fruit into the pie shell. In a large bowl, place the rest of the sugar, eggs, nutmeg, milk, flour and salt. Mix thoroughly. Now drizzle the custard mixture over the fruit filling in the pie making sure the custard settles and there are no air pockets in the pie filling. Take some aluminum foil and cover the edges of the pie shell. Bake at 350F for 1 hour remembering to rotate the pie 180 degrees at the half hour mark. You should also remove the aluminum foil to expose the pie shell edge so it can crisp up. Once the pie has finished baking, let it cool to room temperature. Microwave the jam and water until you get a slurry that you will brush on top of the pie. This will give it a glossy appearance. Place the pie in the refrigerator for an hour. Serve with whip cream or ice cream.