Grammy's Favorite Rhubarb Custard Pie |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This is a recipe my mother used to make. It has a delicious custardy tart sweetness, and has always been my favorite. Ingredients:
1 double crust ready-to-use pie crust |
3 cups diced rhubarb |
2 eggs |
1 1/2 cups white sugar |
1/3 cup light cream |
1/2 teaspoon vanilla extract |
1 tablespoon all-purpose flour |
Directions:
1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the rhubarb into one of the prepared pie crusts. Beat together the eggs, sugar, cream, vanilla extract, and flour until evenly blended; pour over the rhubarb. Use the remaining pie crust to create a lattice, and place on top of the pie.
3. Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C), and continue baking 45 minutes. Cool completely before serving.
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