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Strawberry-Rhubarb Custard Pie
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Serves/Makes: 8
Ready in: 1-2 hrs
- 1 double pie crust (9 inch size)
- 3 eggs
- 1/4 cup milk
- 1 3/4 cup sugar
- 1/3 cup sifted all-purpose flour
- 1 pound rhubarb, washed, trimmed and cut in 1/2 inch pieces
- 1 cup strawberries, washed, hulled and halved
- 1 tablespoon butter
Beat eggs slightly with milk in large bowl. Stir in sugar and flour. Fold in rhubarb and strawberries. Pour into prepared pastry shell, dot with butter and cover with remaining top pie crust. Cut slits in top to allow steam to escape. Bake in 400 degrees F oven for 1 hour until juices start to bubble out top of slits. Cool and enjoy!
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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