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
freshly grated nutmeg
Two discs of frozen pie pastry
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
Cover the pie with foil to prevent over browning when baking the last 15 to 20 minutes.