ROCKIN' RHUBARB PIE

Rockin' Rhubarb Pie image

This is a two-crust, custard-type rhubarb pie with a hint of almond. Serve warm with vanilla ice cream, and be prepared for ecstasy!

Provided by CALLALILLIE

Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

1 (15 ounce) package pastry for a 9 inch double crust pie
4 cups chopped fresh rhubarb
3 tablespoons all-purpose flour
2 cups white sugar
4 egg yolks, beaten
1 cup half-and-half cream
½ teaspoon almond extract
1 tablespoon half-and-half cream
1 tablespoon white sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place one of the pie crusts into the bottom of a 10 inch pie plate or 9 inch deep dish pie plate. Put the rhubarb in the pie shell. In a small bowl, stir together the flour and 2 cups of sugar. In a medium bowl, whisk together the egg yolks, 1 cup half-and-half, and almond extract. Stir in the sugar and flour until well blended.
Pour the sauce over the rhubarb - it may not all fit into the pan, so just discard any remaining mixture. Place the top pie crust over the filling, seal the edges and flute. Brush the top crust with the remaining half-and-half, and sprinkle with remaining sugar. Cut a few small slits in the top crust for ventilation. Place the pie onto a cookie sheet to catch any drips.
Bake for 45 minutes in the preheated oven, or until puffed up in the middle and golden brown on the top. A knife should easily pierce the rhubarb. Cool until just warm before serving to allow the custard to set.

Nutrition Facts : Calories 538.1 calories, Carbohydrate 80.4 g, Cholesterol 114.3 mg, Fat 22.2 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 7.2 g, Sodium 272.7 mg, Sugar 52.4 g