Rhubarb Custard Pie I
Makes 1 - 9 inch pie (8 servings).
2 1/2 cups rhubarb, cut into
1/2 inch pieces
2 egg yolks
1 cup white sugar
2 1/2 tablespoons all-purpose flour
1 tablespoon butter
2 (9 inch) unbaked pie crusts
Directions
1 Beat egg yolks to a thick froth. Gradually beat in the
sugar, flour, and melted butter or margarine. If using f
fresh rhubarb, use 3 tablespoons flour; if using frozen
rhubarb, only use 2 tablespoons. Stir in rhubarb pieces.
2 Dump rhubarb mixture into an unbaked, chilled pie
shell. Cover filling with top crust. Flute and vent the pie.
3 Bake on bottom rack of oven at 425 degrees F (220
degrees C) for 10 minutes, then at 375 degrees F (190
degrees C) for 30 minutes. Cool somewhat before
cutting.
Makes 1 - 9 inch pie (8 servings).
2 1/2 cups rhubarb, cut into
1/2 inch pieces
2 egg yolks
1 cup white sugar
2 1/2 tablespoons all-purpose flour
1 tablespoon butter
2 (9 inch) unbaked pie crusts
Directions
1 Beat egg yolks to a thick froth. Gradually beat in the
sugar, flour, and melted butter or margarine. If using f
fresh rhubarb, use 3 tablespoons flour; if using frozen
rhubarb, only use 2 tablespoons. Stir in rhubarb pieces.
2 Dump rhubarb mixture into an unbaked, chilled pie
shell. Cover filling with top crust. Flute and vent the pie.
3 Bake on bottom rack of oven at 425 degrees F (220
degrees C) for 10 minutes, then at 375 degrees F (190
degrees C) for 30 minutes. Cool somewhat before
cutting.
