Rhubarb Custard Pie VI

Rhubarb Custard Pie VI

11
Kim Shattuck 0

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

Ingredients 1 h 10 m {{adjustedServings}} servings 530 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 530 kcal
  • 26%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 72g
  • 23%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

  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.
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Reviews 11

  1. 15 Ratings

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jamafive
8/29/2002

This pie is as good cold as it is warm. Instead of a two crust pie, I made it a single crust and made a tent of foil for over the top. Half way through the baking I removed it. It is a good thing I made two, my family of men enjoyed them both. Perfect summer pie.

eastcoasthiker
9/15/2002

This pie was good, but what really impressed me and everyone else was the pastry itself. I have NEVER been able to make good flakey crusts, and this one was excellent! Made according to direction, the crust was very wet, but when I rolled it out on lots of flour, it turned out perfectly! I have kept this crust recipe and now use it for all of my pies.

Lois Katona
6/29/2008

I had misplaced my recipe, which was my grandmother's, from the 1930s. How delighted to find it here, as my daughter just asked for it. I often just make the filling as a pudding, and we all really have enjoyed it for decades.