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

1 1/2	c	Sugar
3	tb	Flour
1/4	ts	Salt
1/2	ts	Nutmeg
1	ts	Grated orange peel
1/4	ts	Ground allspice
2		Eggs, beateb
2	tb	Cream
3	c	Rhubarb, cut in 1-inch pieces
2	tb	Butter 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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