Title: Rhubarb and Raisin Custard Pie
Categories: Dessert Fruit Pie
Yield: 8 Servings

		10 inch pie shell, unbaked
5	c	Chopped rhubarb, in 1/2 in
1/4	c	Raisins
1	ts	Grated orange rind
1/4		Flour
1 1/4	c	Granulated sugar
		Pieces
2		Eggs, lightly beaten
1	tb	Melted butter
2	tb	Orange juice

The custard in this pie comes from the eggs and the juiciness of the rhubarb. It tastes best still warm from the oven. Make this pie in the winter too, with some of your frozen rhubarb; thaw it just enough to separate into pieces and proceed as follows.

In saucepan, combine raisins, orange rind and juice and place over low heat to plump raisins while preparing the rest of the filling.

Blend together flour and sugar and sprinkle 1/4 over bottom of pie shell. Cover with chopped rhubarb. Mix remaining flour-sugar mixture with eggs, butter, raisins, rind and juice and spread evenly over the rhubarb.

Bake at 450F for 10 minutes, reduce heat to 350F and continue baking 25 - 30 minutes or until crust is golden, rhubarb is soft and custard is set. If crust browns too quickly, cover loosely with strips of foil.

From: Leslie Gratton Date: 06-18-96 (15:49) The Pine Tree Bbs (222) Cooking(F)

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