Rhubarb Custard Pie Recipe
Description: Rhubarb is a great spring-early summer treat. It
will taste even better, if the Rhubarb comes fresh from your garden.
Serves: 6
Did you Know? Rhubarb is one of only two perennial vegetables. It
lives for several years. The other is Asparagus.
Ingredients:
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1 package Pie Crust Mix
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2 cups Rhubarb, washed, cut into 1 inch lengths
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1 1/2 cups Sugar
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1/4 cups All-Purpose Flour
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2 Eggs, beaten
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2 tsp. Lemon Juice
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Dash Salt
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2 Tbs. Butter or Margarine
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1 Tbs. Sugar
Preparation Directions:
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Preheat oven to 450 degrees.
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Make pie crust per direction on package. Divide in two and roll out two circles.
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Place one pie crust into a 9" pie plate.
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In a large bowl, combine rhubarb, sugar, flour, eggs, lemon juice and salt.
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Pour ingredients into the pie plate.
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Dot with the butter or margarine.
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Place second pastry on top of pie.
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Trim and crimp around the edges of the pie.
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Cut 4-6 one inch slits into the top pastry.
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Sprinkle pie with 1 Tbs. sugar.
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Bake in oven at 450 for 10 minutes. Then, reduce heat to 350 degrees, and
bake another 30 minutes.
More Information:
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