Rhubarb Raspberry Custard Pie

Recipe by Baby Kato
READY IN: 1hr 10mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
  • Add eggs.
  • Beat till well blended.
  • Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
  • Pour the egg mixture over fruit.
  • Cover the edges with foil to prevent overbrowning.
  • Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
  • Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
  • Cut in butter, until the size of a small pea.
  • Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
  • Leave a 5" circle in the center uncovered.
  • Return to oven for 5 more minutes.
  • Cool on wire rack.
  • Cover and chill any leftovers-- if you have any!
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