Rhubarb Custard Pie Thursday, May 22, 2008
2 9" deep dish pie shells
4 cups fresh rhubarb, cut into a small dice
1 TBSP flour
1 cup sugar
pinch of salt
2 TBSP butter
Allow both pie shells to thaw. Dredge rhubarb with flour and spread evenly into one pastry shell. Beat eggs with sugar until completely blended. Stir in salt and pour evenly over the rhubarb. Dot with butter, cut into small pieces. Remove second pie shell from the pan and roll flat on a lightly floured board. Cut into one inch wide strips. Lay strips over top of pie about an inch apart in one direction. Lay the remaining strips over the pie in the opposite direction to make a fake lattice top. Bake in a preheated 400 deg oven until rhubarb mixture is done and thickened and crust is nicely browned. This will take about 45 minutes.
An easier way to do the top of this pie is to roll the top crust as suggested and then cut it with a special cutter which you can find at many cooking equipment stores to resemble a lattice crust. Simply place it on top and crimp into place.