This is yummy, but you can't refrigerate it, or it gets soggy. Serve it at room temperature, no more than four or five hours after baking.

For the crust: In a food processor or a medium-size bowl combine 1 3/4 cups of the flour and the salt. Cut in the butter and shortening until the mixture is coarse and crumbly. One Tbs. At a time, add enough water to form a soft dough.

Sprinkle the work surface with 2 Tbs of the flour. Turn the dough out onto the floured surface. Form into a disc, wrap in plastic, and refrigerate 30 minutes.

Sprinkle the work surface with 1 Tbs of the flour. Place the dough on the floured surface and flatten slightly. Flour the dough with the remaining flour and roll out about 1/4 inch thick. Transfer to a 9 inch pan. (Do this by carefully folding it in half, then in half again. Carefully unfold it on top of the pan). Trim the overhang, form an edge, and crimp it decoratively. Cover the formed pastry shell and refrigerate at least 30 minutes. The pie crust can be prepared to this point up to 1 day ahead.

For the filling: In a large bowl whisk the eggs until light yellow. Whisk in the sugar. Whisk in the whipping cream, half-and-half, rum, vanilla, nutmeg, and salt. Bring to room temperature.

Set a baking sheet on a rack positioned in the center of the oven. Preheat the oven to 450 degrees F. Line the chilled pastry shell with waxed paper and fill with pastry weights (or dry beans). Set the shell on the heated baking sheet and bake 10 minutes. Immediately remove the weights and waxed paper and fill the shell with the prepared custard. Return the pie to the oven, setting it on the heated baking sheet. Lower the temperature to 325 F. Bake 25 to 30 minutes, or until the filling is puffed and golden. While the custard will not be firm, it will be evenly set from edge to center. Cool the pie completely on a rack before cutting. Serves 8

>Adapted from The New American Kitchen by Michael McLaughlin