Rhubarb Custard Pie
Yield: 8 servings.
1 pie crust (top and bottom)
3 eggs
3 Tbsp. milk
1 3/4 C. sugar
4 Tbsp. flour
1/4 tsp. cinnamon
3/4 teaspoon freshly grated nutmeg
1 tsp. vanilla
2 lbs. fresh rhubarb, but into 1-inch lengths (4 cups)
2 Tbsp. butter
Milk
Sugar
3 eggs
3 Tbsp. milk
1 3/4 C. sugar
4 Tbsp. flour
1/4 tsp. cinnamon
3/4 teaspoon freshly grated nutmeg
1 tsp. vanilla
2 lbs. fresh rhubarb, but into 1-inch lengths (4 cups)
2 Tbsp. butter
Milk
Sugar
Beat eggs, milk, sugar, flour, cinnamon and vanilla in a large bowl just until blended. Stir in rhubarb. Roll out half the pastry to fit a 9-inch pie plate. Spoon in filling; dab with butter. Roll out remaining pastry; cut in 1/2 inch strips. Weave strips over filling for lattice top. Pinch top and bottom crusts together; turn under; pinch to make a stand-up fluted edge. Brush pastry with milk; sprinkle with sugar.
Bake at 400 degrees for 45 minutes or
until pastry is golden brown.
until pastry is golden brown.
