I am not a pie expert, and have made less pies than I have fingers, but when an old-time Vermonter told me the ‘very best rhubarb pie’ was a Rhubarb Custard Pie, I had to try it out. I must agree… it is a winner!
Make pastry for two-crust pie of desired size. I used a Classic Lard two-pie crust recipe.
|For 9″ pie||For 8″ pie|
|3 eggs||2 eggs|
|3 Tbls milk||2 Tbls milk|
|Mix and stir in:|
|2 Cups sugar||1 1/2 Cups sugar|
|1/4 Cup flour||3 Tbls flour|
|3/4 tsp nutmeg||1/2 tsp nutmeg|
|4 Cups chopped rhubarb||3 Cups chopped rhubarb|
|Pour into pastry lined pie dish.|
|3 tsp butter||2 tsp butter|
Cover with lattice top. Bake in 400 degree Fahrenheit oven for 50-60 min, or until nicely browned. Serve slightly warm.
From: Gold Medal Flour ‘Kitchen Tested’ and Betty Crocker recipe booklet.