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Title: Rhubarb Custard Pie I
Categories: Pie Dessert
Yield: 6 Servings

1 1/2cSugar
3tbFlour
1/4tsSalt
1/2tsNutmeg
1tsGrated orange peel
1/4tsGround allspice
2 Eggs, beateb
2tbCream
3cRhubarb, cut in 1-inch pieces
2tbButter or margarine

Pastry for 9-inch pie shell

Line a 9-inch pie plate with pastry. Combine sugar, flour, salt, nutmeg, orange peel, and allspice. Add beaten eggs and cream; mix well. Add rhubarb and pour into pastry-lined pie plate. Dot with butter. Pastry strips may be arranged over top in lattice fashion if desired. Bake in 400 F oven 20 minutes; reduce heat to 350 F and bake 25 minutes longer or until custard is firm and pastry is golden brown. Cool completely.

[ Spices of the World Cookbook by McCormick; 1979 ]

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