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.
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
- Combine the sugar, flour and nutmeg; add the beaten eggs and combine into a custard type batter
- Add rhubarb to the mixture and combine
- Roll one disc of pastry out and place on the bottom of 8 inch pie plate; pour filling onto the pastry
- Dot rhubarb with the approximately 2 tablespoons of butter (don't forget this part like I did)
- Role the second disc of pastry and slice into 1/2 inch strips; lattice the pie, starting in the middle
- Fold edges up and under to secure the pie filling; crimp the edges
- Brush top with milk or egg; sprinkle with Demerara sugar
- Bake at 400°F until bubbly and crust is golden
Notes
Cover the pie with foil to prevent over browning when baking the last 15 to 20 minutes.