Title: Rhubarb Custard Pie with Crumb Topping
Categories: Pie Dessert
Yield: 6 Servings
| 1 | | 9" pie shell,unbaked |
| 1 1/2 | c | Sugar |
| | | Dash of salt |
| 1/2 | ts | Vanilla |
| 1/2 | c | Flour |
| 1/4 | c | Butter or margarine |
| 4 1/2 | c | Rhubarb, 1/2" pieces |
| 1/4 | c | Flour |
| 2 | | Eggs ------------t-------------- |
| 1/2 | c | Sugar |
Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine
rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs
slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry
shell.For Topping;stir together flour and sugar.Cut in butter until it
resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15
minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool
completely before serving. Store pie in refrigerator.