harriet's rhubarb custard pie
 
  pastry for a two-crust pie
4 cup  rhubarb, cut into 1/2" pieces
2   eggs
2 Tbsp  milk
1-1/4   sugar
3 Tbsp  flour
1/2 tsp  nutmeg
 
preheat oven to 400-f. procedure: 
line a nine-inch pie pan with dough. trim dough so it overhangs the 
edge of the pan by about a half inch. place the cut-up rhubarb in the 
unbaked pie shell. in a bowl beat the eggs lightly and add milk. in a 
separate bowl, mix together sugar, flour and nutmeg; add these 
ingredients to egg mixture and stir until blended. pour this over the 
rhubarb in the pie shell. 
use remaining dough for a lattice top. fold the overhanging bottom 
crust back over the ends of the strips and crimp dough for a 
decorative edge bake for 15 minutes, then reduce heat to 350 deg f and 
bake for 20 to 30 minutes, or until crust is nicely browned and pie is 
bubbling. cool pie for several hours before cutting. 
 
source for all above: 
http://www.rhubarbinfo.com/recipe-pie.html#index_pie_25 
 
 
-- 
 
(ID: 77217) Mirror: rec.food.recipes: Sat, Apr 3, 2004


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