
strawberry rhubarb custard pie, a variation on martha's simply rhubarb custard pie
Ingredients
1 1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
salt
3 eggs
2 cups 1-inched sliced rhubarb
2-3 cups sliced strawberries
2 pie crusts (dethawed)
2 tablespoons butter, chopped
Directions
Preheat oven to 400 degrees. Mix sugar, flour, nutmeg and a dash of salt. Add to 3 beaten eggs; beat smooth. Stir in sliced rhubarb and strawberries.
Prepare pastry for 9 inch lattice-top pie. Line 9 inch pie plate with pastry. Fill with rhubarb mixture. Dot with butter. Adjust lattice top and seal. Bake at 400 degrees for 50 minutes. Let cool at least 30 minutes prior to eating.
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