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National Rhubarb Pie
Day
January 23
Rhubarb Custard Pie
3 cups rhubarb, cut into 1/2 inch
pieces
2 egg yolks
1 cup granulated sugar
2-1/2 tablespoons
all-purpose flour
1 tablespoon butter
2 (9 inch) unbaked pie crusts,
chilled
Place rack on the bottom of the oven.
Preheat oven to
425F.
Beat egg yolks until thick and frothy.
Gradually beat in the sugar,
flour, and melted butter or margarine.
Stir in rhubarb pieces.
Pour
rhubarb mixture into an unbaked pie shell.
Cover filling with top crust.
Flute and vent the pie.
Bake 10 minutes, then reduce heat to 375F and bake
30 minutes.
Cool slightly.
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