Rhubarb Raspberry Custard Pie |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This wonderful pie is from Better Homes & Gardens 1990 Best Recipes Yearbook..Perfect for your guests or loved ones...very impressive looking and well worth the effort...you won't believe that you made it...amazing flavours... Ingredients:
1 1/4 cups white sugar |
1 tablespoon flour |
1/4 teaspoon nutmeg |
4 eggs, beaten |
1 favourite pastry shells |
3 cups rhubarb, cut into 1 inch peices |
1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened) |
1/4 cup flour |
1/4 cup white sugar |
1/4 cup almonds, chopped |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
2 tablespoons butter (or margarine) |
1 sheet aluminum foil |
Directions:
1. In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
2. Add eggs.
3. Beat till well blended.
4. Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
5. Pour the egg mixture over fruit.
6. Cover the edges with foil to prevent overbrowning.
7. Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
8. Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
9. Cut in butter, until the size of a small pea.
10. Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
11. Leave a 5 circle in the center uncovered.
12. Return to oven for 5 more minutes.
13. Cool on wire rack.
14. Cover and chill any leftovers- if you have any!
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