Rhubarb Custard Pie

Spices of the World Cookbook by McCormick. Copyright 1964.

• Ready In: 1 hr 10 mins
• Yields: 1 pie

Ingredients

• 1  pie crust
• 1 1⁄2 cups sugar
• 3  tablespoons flour
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon nutmeg
• 1  teaspoon  orange peel
• 1⁄4 teaspoon allspice
• 2  eggs, beaten
• 2  teaspoons  cream
• 3  cups rhubarb, cut into 1-inch pieces
• 2  tablespoons butter

Directions

1. Line a 9 inch pie plate with pastry.
2. Combine sugar, flour, salt, nutmeg, orange peel and allspice.
3. Add beaten eggs and cream; mix well.
4. Add rhubarb and pour into pastry lined pie plate.
5. Dot with butter. Arrange 2nd pie crust in a lattice fashion over the top.
6. Bake at 400 for 20 minutes; reduce heat to 350 and bake 25 minutes longer or until custard is firm and pastry is golden brown.