Rhubarb Cream Pie #3
Source of Recipe
from aboutcom
Rhubarb Cream Pie #3
pastry for a 2-crust pie
4 c rhubarb, cut into 1/2" pieces
2 eggs
2 T milk
1 1/4 sugar
3 T flour
1/2 t nutmeg
Preheat oven to 400�F.
Line a nine-inch pie pan with dough. Trim dough so it overhangs the edge of
the pan by about a half inch. Place the cut-up rhubarb in the unbaked pie
shell. In a bowl beat the eggs lightly and add milk. In a separate bowl, mix
together sugar, flour and nutmeg; add these ingredients to egg mixture and
stir until blended. Pour this over the rhubarb in the pie shell.
Use remaining dough for a lattice top. Fold the overhanging bottom crust
back over the ends of the strips and crimp dough for a decorative edge Bake
for 15 minutes, then reduce heat to 350o and bake for 20 to 30 minutes, or
until crust is nicely browned and pie is bubbling. Cool pie for several
hours before cutting.
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