Humble Rhubarb Pie
- Makes: 8 servings
- Prep 25 mins
- Bake 40 mins /350 degree F
Ingredients
-
1
Pastry for Single-Crust Pie (see recipe below)
-
2 1/2
cups
fresh or frozen unsweetened, sliced rhubarb
-
2
eggs
-
1
cup
evaporated milk
-
3/4
cup
sugar
-
2
tablespoons
all-purpose flour
-
2
tablespoons
butter or margarine, melted
-
2
teaspoons
vanilla
-
1/2
teaspoon
ground nutmeg
Directions
- Prepare and roll out pastry. Line a 9-inch pie plate with the pastry. Trim and crimp edge as you like. Don't prick. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake for 4 to 5 minutes more or until mixture is set and dry. Remove pie plate from oven and reduce oven temperature to 350 degrees F.
- In a medium saucepan, bring 2 cups of water to a boil; add rhubarb. Return to boiling. Drain off the water and cool the rhubarb.
- Carefully sprinkle rhubarb evenly over bottom of prebaked piecrust.
- In a bowl, beat together the eggs, milk, sugar, flour, butter or margarine, vanilla, and nutmeg. Slowly pour over rhubarb in piecrust. Cover the entire pie loosely with foil.
- Bake in the 350 degree F oven for 25 minutes. Remove foil. Bake for 15 to 20 minutes more or until center appears nearly set when you shake it. Serve warm or chilled. Makes 8 servings.
Pastry for Single-Crust Pie
Ingredients
- 1 1/4
cups
all purpose flour
- 1/4
teaspoon
salt
- 1/3
cup
shortening
- 5
tablespoons
cold water
Directions
- In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Starting with 5 tablespoons of cold water, sprinkle 1 tablespoon over part of mixture and gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon water at a time until all the dough is moistened. Form the dough into a ball.
Nutrition Facts
(Humble Rhubarb Pie)
Servings Per Recipe 8, chol. (mg) 71, fiber (g) 1, carb. (g) 38, Fat, total (g) 16, cal. (kcal) 318, sodium (mg) 149
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