Rhubarb Custard Pie VI

A delicious combination of rhubarb and custard. You won't stop at just one piece!

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 530 Calories

Ingredients

• ¼ teaspoon salt
• 1 ½ cups white sugar
• ¼ teaspoon ground nutmeg
• 3 eggs
• 1 egg, beaten
• ¼ cup water
• 2 ½ cups all-purpose flour
• 1 cup shortening
• 1 teaspoon salt
• ¼ cup orange juice
• 2 tablespoons butter, softened
• 4 cups diced rhubarb
• 3 ½ tablespoons all-purpose flour
• 1 tablespoon vinegar

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

To Make Crust: In a medium bowl, combine the 2 1/2 cups flour and 1 teaspoon salt. Cut in shortening until coarse crumbs form. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/8 inch thick rounds. Use one to cover the bottom and sides of a ten-inch pie pan.

Step 3

To Make Filling: In a large bowl, beat remaining eggs until thick and light. Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice until the mixture is smooth. Fold in rhubarb. Pour into pie shell; cover top of pie with remaining pie shell. Crimp edges together and cut slits in top shell.

Step 4

Bake in a preheated 450 degrees F (230 degrees C) oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).Continue baking the pie at this temperature for 35 more minutes.