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Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Birkholz
Added: Friday, October 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box (2 crusts) Pillsbury Pie Crusts
3 Eggs, beaten slightly
1 3/4 C Sugar
1/4 C Flour
3 T Milk
3 T Butter, melted
1/4 tsp Almond Extract
4 C Rhubarb, diced

Directions:
Directions:
Press one pie crust in bottom of 9-inch pie plate. In a large bowl, mix eggs, sugar, flour, milk, butter and almond extract. Fold in rhubarb. Spoon into crust. Top with the second crust; seal edges with tines of a fork. Cut off excess crust around plate. Sprinkle a little sugar and nutmeg on top crust. Tent loosely with aluminum foil to prevent overbrowning. Bake at 400 for 50 minutes. Remove foil from crust and bake an additional 10 minutes. (I always put a cookie sheet underneath to catch spills.)

Personal Notes:
Personal Notes:
This recipe is dedicated to my mother, Bernadeen, who passed away in 1998. She loved to make pies, and I have fond childhood memories of sitting in the kitchen and watching her bake.

 

 

 

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