Wednesday, June 27, 2007
Rhubarb Custard Pie
Prepare pastry for a double-crust pie (lattice-topped) and place the bottom crust in pie dish.
In a large bowl, beat 3 eggs together until golden-colored.
In a small bowl, mix together
1 and 1/2 cups sugar,
1/4 cup flour,
1/4 tsp. nutmeg,
and a dash of salt
Add this mixture to the beaten eggs and beat smooth.
Stir in four cups diced rhubarb. Pour over the prepared pie crust. Dot with 2 tablespoons of butter and then place the top crust over the filling in a latticework design. Seal outside edges and bake at 400 degrees for 50 minutes.
*** My mom always doubles the recipe for the filling in order to make "one big, fat, 10-inch pie." This is the only way I've eaten it, and the way I'll vouch for it. If you choose to make it this way (yes, do!), you'll need to increase the baking time a bit; just keep an eye on the pie and if the top begins to brown too much before the pie looks done, simply tent it loosely with tin foil for the remainder of the baking time.
Gobbled by Abigail on 6/27/2007