Rhubarb custard pie

Yield: 8 servings

Measure Ingredient
2 Pie crust
2 Eggs
1 cup Sugar
2 tablespoons Unsalted butter -- cut &
Softened
¼ cup Flour
½ teaspoon Ground nutmeg
½ teaspoon Cinnamon
1 teaspoon Lemon zest -- grated
1 pounds Rhubarb -- cut into 1"
Chunks
2 Cloves
1 Egg -- beaten with:
1 teaspoon Water

Roll out one pie crust ⅛" thick on a floured surface, fit it into a 9" pie plate and trim it flush with the surface. Chill the shell for at least 30 minutes. Preheat the oven to 400. In a bowl with an electric mixer beat the eggs until they are well combined, add the sugar, a little at a time, beating, and beat the mixture until it is light and fluffy. Beat in the butter, flour, nutmeg, cinnamon and zest. Arrange the rhubarb in the shell with the cloves and pour the egg mixture over it. Roll out the remaining dough ⅛" thick on a floured surface and drape it over the filling. Trim the top crust, leaving a ½" overhang, fold it under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the dough with the egg wash and cut slits in the top crust with a sharp knife to form steam vents. Bake the pie on a baking sheet in the oven for 10 minutes, reduce the oven temp to 350 and bake the pie for 30 to 40 minutes more, or until the crust is golden. Serve warm or at room temp.

Recipe By : Gourmet's America From: Meg Antczak Date: 08-09-95 (21:44) (159) Fido: Cooking

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