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This old fashioned, double-crusted rhubarb
custard-cream pie is sure to please.
Rhubarb Cream Pie
- Pastry for double crust 9-inch pie (see
recipe)
- 3/4 to 1 cup granulated sugar, as desired
1/4 cup all-purpose flour
3/4 teaspoon nutmeg
3 large eggs, slightly beaten
4 cups rhubarb, cut into 1-inch slices
2 tablespoons butter
- Milk to brush on crust
- Sugar for sprinkling
- Prepare pastry. Chill half the dough;
line a 9-inch pie plate with remaining dough; chill.
- Preheat oven to 400°F (205°C).
- Combine sugar, flour, and nutmeg; beat
into eggs, fold in rhubarb. Turn into prepared pastry. Dot with
butter.
- Roll out remaining pastry dough and cut
into strips for lattice top. Top pie with pastry strips and flute.
- Brush crust with a little milk and sprinkle
with a little sugar for sparkle.
- Bake for 50 to 60 minutes.
Makes 8 to 10 servings.
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