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This amount is for an 8 inch pie plate; a 9 inch pie is 1 1/2 times this recipe; the lattice top takes as much pastry as a regular pie crust top.
Grandma Maude's Rhubarb Custard Pie
This amount is for an 8 inch pie plate; a 9 inch pie is 1 1/2 times this recipe; the lattice top takes as much pastry as a regular pie crust top.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Ingredients
- 1 1/2 cups sugar
- ¼ cup flour
- ¾ teaspoons freshly grated nutmeg
- 3 eggs , beaten
- 4 cups rhubarb , sliced
- 2 tablespoons butter
- Two discs of frozen pie pastry
Instructions
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Combine the sugar, flour and nutmeg; add the beaten eggs and combine into a custard type batter
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Add rhubarb to the mixture and combine
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Roll one disc of pastry out and place on the bottom of 8 inch pie plate; pour filling onto the pastry
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Dot rhubarb with the approximately 2 tablespoons of butter (don't forget this part like I did)
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Role the second disc of pastry and slice into 1/2 inch strips; lattice the pie, starting in the middle
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Fold edges up and under to secure the pie filling; crimp the edges
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Brush top with milk or egg; sprinkle with Demerara sugar
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Bake at 400°F until bubbly and crust is golden
Recipe Notes
Cover the pie with foil to prevent over browning when baking the last 15 to 20 minutes.