Rhubarb Custard Pie

From: RJL@biosci.umtri.umich.edu

Date: 13 Aug 93 13:21:15 EST

Pastry:  (see below)

    2 1/2 cups rhubarb, diced (3/8" or 1 cm)

        4 eggs (US large)
    1 2/3 cups milk
      3/4 cup sugar
      1/2 tsp salt
        1 tsp vanilla


1.  Preheat oven to 450 F.

2.  Prepare your favorite pie crust in sufficient
quantity for a 9-inch, one crust pie.

3.  Put the pastry in a 9" pie pan and bake for
10 minutes, then remove from the oven.  (This helps
assure a fully baked crust under all of the liquid.)

4.  Reduce oven to 325 F.

5.  While crust is baking, prepare fruit.  Wash and
dice rhubarb.  (I think any really tart fruit will
work here.  I'm looking forward to making this pie
with cranberries, gooseberries, and crabapples.)

6.  Prepare custard:  In a large bowl, beat eggs
together, then add milk, sugar, salt and vanilla.
Mix well.

7.  Put fruit in (partially) pre-baked pie shell.
Spread evenly.  Pour custard over fruit.  There
should be enough custard that the fruit floats, but
not little fruit that pieces of fruit will float

8.  Bake an hour (or more), until custard is set.

9.  Serve cool.  Refrigerate for storage (this *is
milk and eggs, after all.)


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