|Rhubarb Custard Pie VI|
"A delicious combination of rhubarb and custard. You won't prevent at simply one piece!"
- 2 1/2 cups all-motive flour
- 1 teaspoon salt
- 1 cup shortening
- 1/four cup water
- 1 tablespoon vinegar
- 1 egg, crushed
- three eggs
- 3 half of tablespoons all-cause flour
- 1 half of cups white sugar
- 1/four teaspoon salt
- 1/4 teaspoon floor nutmeg
- 2 tablespoons butter, softened
- 1/four cup orange juice
- 4 cups diced rhubarb
|Prep : 20M||Cook : 10M||Ready in : 1H10M|
- Preheat oven to 450 levels F (230 tiers C).
- To Make Crust: In a medium bowl, integrate the two half of cups flour and 1 teaspoon salt. Cut in shortening until coarse crumbs shape. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/eight inch thick rounds. Use one to cowl the bottom and sides of a 10-inch pie pan.
- To Make Filling: In a huge bowl, beat ultimate eggs till thick and mild. Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice until the aggregate is clean. Fold in rhubarb. Pour into pie shell; cowl pinnacle of pie with final pie shell. Crimp edges collectively and reduce slits in pinnacle shell.
- Bake in a preheated 450 degrees F (230 degrees C) oven for 15 mins. Reduce oven temperature to 350 stages F (a hundred seventy five degrees C).Continue baking the pie at this temperature for 35 more minutes.
- Reynolds® Aluminum foil may be used to hold meals wet, cook it frivolously, and make clean-up simpler.
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