Rhubarb Cream Pie 1

This old fashioned, double-crusted rhubarb custard pie is sure to please.

Recipe Ingredients:

Pastry for 1 (9-inch) double-crust pie*
3/4 to 1 cup granulated sugar, as desired
1/4 cup all-purpose flour
3/4 teaspoon nutmeg
3 large eggs, slightly beaten
4 cups rhubarb, cut into 1-inch slices
2 tablespoons butter
Milk to brush on crust
Sugar for sprinkling

Cooking Directions:

1. Prepare pastry. Chill half the dough; line a 9-inch pie plate with remaining dough; chill.
2. Preheat oven to 400°F (205°C).
3. Combine sugar, flour, and nutmeg; beat into eggs, fold in rhubarb. Turn into prepared pastry. Dot with butter.
4. Roll out remaining pastry dough and cut into strips for lattice top. Top pie with pastry strips and flute.
5. Brush crust with a little milk and sprinkle with a little sugar for sparkle.
6. Bake for 50 to 60 minutes.

Makes 8 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.