RHUBARB CUSTARD PIE
Every spring as a child I couldn't wait to see the Rhubarb come up in our garden. My mother Bonnie would make the most delicious Rhubarb Custard Pie. We added a scoop of French Vanilla Ice Cream to the pie when we served it. Oh My Goodness...it is sooooo delicious!! You must try it yourself!!!
Provided by Cindy Zofchak
Categories Pies
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Pie Crust: Put flour, butter, vinegar, water, and slightly beaten egg into a mixing bowl. Mix together with hands till formed into a ball. Divide into 2 pieces-(use 1/3rd of the crust for the lattice top for pie) Roll out larger piece on a floured board and place into a 10-inch pie pan.
- 2. Filling: slightly beat eggs together and add milk. Stir in sugar, flour, nutmeg. Mix together. Add rhubarb. pour into pie shell. Dot with butter. Cover the pie with a full pie crust or Lattice Crust. Brush top of pie crust with beaten egg. (I wrap tinfoil around the outside edge of the crust so it doesn't get too dark. During the last 15 minutes of baking I remove the foil) Bake for 1 1/4 hour or until bubbly at 400 degree oven.
- 3. Serve with French Vanilla Ice Cream.... mmmm mmmmm Good!!!
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