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Rhubarb Custard Pie VI

By: Kim Shattuck  
"A delicious combination of rhubarb and custard. You won't stop at just one piece!"

Rating: This weblink has been rated 6 times with an average star rating of 4.7 Read Reviews (6)

Rate/Review | 391 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
20 Min
Cook Time:
50 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 1 - 10 inch pie
 

Ingredients

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

Directions

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 530 | Total Fat: 25.2g | Cholesterol: 91mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by JANET5 
This pie is as good cold as it is warm. Instead of a two crust pie, I made it a single crust... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2002 by DGR123 
This pie was good, but what really impressed me and everyone else was the pastry itself. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 12, 2007 by ANITGURK 
I only used the recipe for making a pie crust for a different sort of pie - it was wonderful!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2008 by Lois Katona 
I had misplaced my recipe, which was my grandmother's, from the 1930s. How delighted to find... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by Denise T. 
Fantastic! I used half sour cream and half plain yogurt to cut the fat down. I served this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2008 by OhmyDLM 
I used this crust recipe for anothe pie. Pie tasted delish, crust did stick to the bottom of... MORE

 
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