Rhubarb Custard Pie Recipe
Ingredients
Enough pastry for 1 deep 9-inch single-crust pie
2 eggs
1/3 cup milk or light cream
1-1 1/4 cups white sugar
4 tablespoons flour
2 tablespoons soft butter
1/4 teaspoon grated lemon rind, Pinch mace
3 1/2-4 cups sliced pink rhubarb, Whipping cream or ice cream
Directions
Roll out pastry, and fit into a deep pie pan.
Leave a 1/2-inch overhang of pastry on the edges.
Fold the overhang under, and flute edge to raise the rim slightly.
Beat the next 7 ingredients together until smooth, and stir in the rhubarb.
Scrape into prepared pan, and spread evenly.
Bake at 450°F. 15â€â€20 minutes; then reduce heat to 350 °F., and bake until rhubarb is tender and filling is almost set, about 30â€â€40 minutes.
Cool, and serve warm or cold.
Cut into wedges, and top each wedge with lightly sweetened whipped cream.
Leave a 1/2-inch overhang of pastry on the edges.
Fold the overhang under, and flute edge to raise the rim slightly.
Beat the next 7 ingredients together until smooth, and stir in the rhubarb.
Scrape into prepared pan, and spread evenly.
Bake at 450°F. 15â€â€20 minutes; then reduce heat to 350 °F., and bake until rhubarb is tender and filling is almost set, about 30â€â€40 minutes.
Cool, and serve warm or cold.
Cut into wedges, and top each wedge with lightly sweetened whipped cream.
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