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This is an old family recipe that we pull out every summer. The touch of nutmeg and maple make this pie stand out from the rest!

Serves

8

Prep time

15 MINUTES

Cook time

50 MINUTES

INGREDIENTS

  • 1 unbaked pie shell of your choice​
  • 3 cups rhubarb cut into medium pieces​
  • 1 1/2 cups maple sugar, divided​
  • 3 eggs, beaten​
  • 1 cup whole milk​
  • 1/2 teaspoon ground nutmeg​
  • 1/2 teaspoon salt​

INSTRUCTIONS

  1. In a medium bowl, mix 1/2 cup of maple sugar with sliced rhubarb until evenly coated.
  2. Place rhubarb mixture in pie shell and set aside.
  3. In a separate small bowl, mix remaining 1 cup maple sugar and all other ingredients. Pour over rhubarb.
  4. Bake 10 minutes at 400°F, and then 40 minutes at 350°F – until pie is no longer jiggly in the middle.
  5. Let cool completely. Serve with ice cream and a drizzle of maple syrup!

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