Rhubarb Custard Pie VI Popular Recipes

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Rhubarb Custard Pie VI

"A delicious aggregate of rhubarb and custard. You might not prevent at simply one piece!"

Ingredients :

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

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H10M

• Preheat oven to 450 levels F (230 degrees C).
• To Make Crust: In a medium bowl, integrate the two half cups flour and 1 teaspoon salt. Cut in shortening till coarse crumbs form. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/eight inch thick rounds. Use one to cowl the bottom and facets of a ten-inch pie pan.
• To Make Filling: In a massive bowl, beat final eggs till thick and light. Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice till the aggregate is smooth. Fold in rhubarb. Pour into pie shell; cowl top of pie with closing pie shell. Crimp edges together and cut slits in top shell.
• Bake in a preheated 450 tiers F (230 ranges C) oven for 15 mins. Reduce oven temperature to 350 tiers F (175 tiers C).Continue baking the pie at this temperature for 35 greater mins.

Notes :

• Reynolds® Aluminum foil can be used to hold food moist, cook dinner it lightly, and make easy-up simpler.

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