Grandma Renelt's Rhubarb Custard Pie

INGREDIENTS

2 c. diced rhubarb

1 c. sugar

2 T. flour

3 eggs

dash of nutmeg

dash of salt

2 T. butter

pastry crust for a double-crust pie

milk for brushing pie crust

2 T. course sugar

PREPARATION

Preheat oven to 350°.

Line pie plate with bottom pie crust and spread rhubarb over the bottom. Mix well the sugar, flour, salt, and nutmeg. Add eggs and mix slightly. Pour this over the rhubarb. Dot with butter. Cut second crust into strips and make a lattice top. Brush lattice strips with milk and sprinkle with course sugar. Bake for 40 to 45 minutes.

Source: Grandma Renelt

Printed from:  a farmgirl's dabbles  (www.afarmgirlsdabbles.com)