Sunday, August 25, 2013

Pies of Summer

I have a lot of catching up to do. I made three pies while at the beach in CT for most of July. The first was a Rhubarb Custard number that came out perfectly.

Rhubarb Custard Pie

9" bottom crust and top crust, unbaked
1 lb. rhubarb, sliced into 1/2" pieces
1.5 c. sugar
1/4 c. all-purpose flour
1/4 t. nutmeg
1/4 t. cinnamon
3 eggs

Mix all the filling ingredients, minus the rhubarb, in a large bowl. Fold in the rhubarb. Pour into bottom crust. Place top crust over the top in a lattice design. Sprinkle with sugar. Bake at 400F for about 20 min. Reduce temperature to 350F and bake for 25-30 min more. Let cool.

Current Pie Tally: 113

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