Rhubarb Custard Pie
Serving Size : 8
Ingredients for prepare Rhubarb Custard Pie
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | | eggs |
| 3 | tb | milk |
| 2 | c | sugar |
| 3 | tb | tapioca - quick-cooking type |
pastry for double-crust 9"
pie
rhubarb custard pie |
| 2 | ts | butter |
recipe Rhubarb Custard Pie
In a mixing bowl, beat eggs lightly;
berry pie recipe
blend in milk. Combine sugar and tapioca; stir into egg mixture. Place bottom
apple pie recipe
pastry in a pie plate; add rhubarb. Pour egg mixture over rhubarb. Dot with butter. Cover with top pastry.
cherry pie recipe
Make slits in top for steam to escapt. If desired, brush pastry with light
apple pie recipe
cream. Bake at 425 degrees for 15 minutes; reduce heat to 350
blueberry pie filling recipes
degrees. Bake 35-40 minutes longer or until lightly browned. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack.
pumpkin pie filling recipes
Store in refrigerator. Yield: 6-8 servings. From Reminisce July/Aug '93 -A "Golden Oldie" recipe from Lucille Proctor, Panguitch, UT. (she
apple pie recipes
says that rhubarb is technically a vegetable but is usually served as a
dirt cake pie recipes
fruit and was considered a "spring tonic". Formatted for MM by Pegg Seevers
gluten free pumpkin pie recipes
By "Lloyd A. Carver" on Jan 5, 1996
..:: 