RHUBARB CUSTARD PIE

MAKES 1 9-INCH PIE

This is another delicious recipe my grandmother used to make when rhubarb was plentiful. The top crust is optional.

INGREDIENTS

1 cup sugar

1-1/2 tablespoons all purpose flour

1/4 teaspoon nutmeg

1/8 teaspoon salt

4 cups of 3/4-inch rhubarb slices

1 can (6 ounces or 2/3 cup) evaporated milk

3 eggs, slightly beaten

1/2 cup sugar

Pastry dough for a double crust pie (see Favorite Pie Crust recipe.)

Roll out half of pastry dough and line 9-inch pie pan. Preheat oven to 450° F. Combine 1 cup sugar, flour, nutmeg and salt; toss with rhubarb. Let stand about 15 minutes. Spoon into unbaked pie shell. Combine milk, eggs and 1/2 cup sugar; mix well. Pour over rhubarb. Roll out remaining 1/2 pastry dough. Cut in strips; place on top of pie in crisscross fashion. Make high, fluted edges to help keep juices in. Bake for 15 minutes. Reduce oven to 350°. Bake for 25-30 minutes or until top crust is brown and custard is set. Cool on rack.

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