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Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie, by , is from Kalous Family Cookbook, 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!

Contributor:  
Contributor:  
Helen Helland

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Sugar
¼ cup Flour
¼ tsp.Nutmeg
¼ tsp Salt
Pastry for 2 crust 9" pie
1-6 oz. can Evaporated Milk (⅔ cup)
3 slightly beaten Eggs
½ cup sugar
1 lb. Rhubarb, cut in ¾" pieces (4 cups)

Directions:
Directions:
Combine the 1 c. sugar, flour, nutmeg & salt. Toss with rhubarb til pieces are evenly coated. Let stand about 15 minutes and then spoon into the pastry lined pie pan. Combine evaporated milk, eggs & the½ cup sugar. Pour over rhubarb. Top with lattice crust. To keep juices in, fold trimmed lower crust over lattice strips, then flute a high edge. Bake in a very hot oven(450F) for 15 minutes. Then reduce heat to 350F and bake 25 to 30 minutes longer.

Number Of Servings:
Number Of Servings:
Makes 1-9" lattice pie

 

 

 

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