rhubarb custard pie
 
recipe by :light & tasty 
serving size : 8 preparation time :0:00 
categories : pies 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1   sheet refrigerated pie pastry
1-1/4 cup  sugar -- divided
1/4 cup  all-purpose flour
1/4 tsp  salt
3 Tbsp  orange juice, frozen concentrate
2   egg yolks
1 Tbsp  butter or margarine -- melted
3 cup  sliced fresh or frozen rhubarb -- thawed and
  drained
1/4 cup  chopped walnuts
 
roll out pastry to fit a 9" pie plate. transfer to pie plate coated with 
nonstick cooking spray. trim and flue edges. in a large bowl, combine 1 
cup sugar, flour and salt. stir in juice concentrate, yolks and butter. 
mix well. add rhubarb. in a mixing bowl, beat egg whites until soft peaks 
form. gradually beat in remaining sugar until stiff peaks form. fold into 
rhubarb mixture. pour into pie shell. sprinkle with nuts. bake at 375 for 
15 minutes. reduce heat to 325. bake 40-45 minutes longer or until golden. 
cover loosely with foil during last 10 minutes if crust is browning too 
quickly. cool on a wire rack for 1 hour. store in refrigerator. 
 
 
 
* exported from mastercook * 
 
 
(ID: 79026) Mirror: rec.food.recipes: Fri, May 2, 2003


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