rhubarb custard pie
 
 
  fruit
2-1/2 cup  rhubarb, diced (3/8" or 1 cm)
 
  custard
4   eggs (us large)
1-2/3 cup  milk
3/4 cup  sugar
1/2 tsp  salt
1 tsp  vanilla
 
preheat oven to 450 f. 
prepare your favorite pie crust in sufficient quantity for a 9-inch, 
one crust pie. 
put the pastry in a 9" pie pan and bake for 10 minutes, then remove 
from the oven. (this helps assure a fully baked crust under all of the 
liquid.) reduce oven to 325 f. 
while crust is baking, prepare fruit. wash and dice rhubarb. (i think 
any really tart fruit will work here. i'm looking forward to making 
this pie with cranberries, gooseberries, and crabapples.) 
prepare custard: in a large bowl, beat eggs together, then add milk, 
sugar, salt and vanilla. mix well. 
put fruit in (partially) pre-baked pie shell. spread evenly. pour 
custard over fruit. there should be enough custard that the fruit 
floats, but not little fruit that pieces of fruit will float apart. 
bake an hour (or more), until custard is set. 
serve cool. refrigerate for storage (this *is milk and eggs, after 
all.) 
 
 
 
 
 
(ID: 77214) Mirror: rec.food.recipes: Sat, Apr 3, 2004


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