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Grandma Emma Thyer's Rhubarb Custard Pie Recipe

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This recipe for Grandma Emma Thyer's Rhubarb Custard Pie is from Four Generations of Family Loved Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie Crust:
2 cups flour
1 cup cold butter
1/4 cold water

Filling:
3 cups fresh rhubarb, cut into small pieces, removing any strings
1 cup sugar
2 eggs slightly beaten
1 T. quick cooking Tapioca
Directions:
Directions:
For pie crust, add flour to a medium bowl. Cut up butter in tiny pieces and add to flour. Using a pastry cutter, cut butter into flour until crumbly.

Preheat oven to 425º.

Using 1/2 of the dough, form dough to fit into a 9" pie pan, forming pretty edges to hold filling. Refrigerate the left over dough for another use. The dough recipe makes 2 pies! Refrigerate leftovers.

In a large bowl, mix rhubarb, sugar, beaten eggs, and tapioca. Pour into pastry lined pie pan.

Bake for 30 to 35 minutes. You may need to cover the crust only with foil or a crust cover to keep from burning.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Grandma Emma Henrietta Hyson Thyer made the best pies. Grandpa Ralph Thyer always made the cakes from box mixes.

 

 

 

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