Rhubarb Custard Pie

Back when Meagan and Pete Alvarado were living in Madison, Wisconsin, Meagan fought homesickness for her native Traverse City by mastering the art of pie making. Her mentor was her mother, Mary Ann Warner, who taught her using a piecrust recipe passed down from her grandmother—Meagan’s great-grandmother.  By the time the Alvarados moved back to Traverse City (where Meagan sells real estate for Century 21 Northland and Pete is a doctor at the Thirlby Clinic), Meagan had turned pie making into an all-out hobby, combining the family piecrust recipe with local fruits and berries, which she bakes into pies in season and then freezes for winter pies. “I’m like a squirrel,” she says, laughing. —E.E.

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  • 3 eggs
  • 2 cups sugar
  • 4 tablespoons flour
  • 3+3 tablespoons milk
  • 8 ounce can crushed pineapple (not drained)
  • 4 cups rhubarb (chopped into 3/4-inch pieces)
  • 1 tablespoon butter


Mix eggs, sugar, flour, 3 tablespoons of
 milk and pineapple. Add rhubarb to mixture. Pour into one unbaked piecrust. Use additional piecrust to cut strips and weave lattice carefully over the top of the pie. Crimp edges. Melt the butter into the remaining milk and brush over the lattice crust. Sprinkle with sugar. Bake at 375 degrees for 50 to 60 minutes.