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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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One of my mom's recipes - she was one heck of a pie baker! Tart and creamy and yummy. Ingredients:
pie crust for double crust pie, homemade or pillsbury refrigerated |
4 c. rhubarb, cut in 1/2 pieces |
1/3 c. flour |
1 1/2 c. sugar |
1/4 t. nutmeg |
1 t. milk |
2 eggs, slightly beaten |
1 t. butter |
Directions:
1. Prepare pastry cream: Spoon flour into measuring cup. Level off & pour into bowl. Add sugar & nugmet to flour. Stir to blend. Add beaten eggs & milk to blended dry ingredients. Mix well.
2. Place bottom crust in pie pan. Then arrange rhubarb in the bottom. Pour pastry cream evenly over rhubarb pieces. Dot with butter. Make a lattice crust over the top of the pie with remaining pie dough. Sprinkle with sugar and bake at 400 for 50-60 minutes.
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