"Melba's Jammin'" > wrote in message
...
> Here are the pics from crust to plate and fork. 8-)
> Pie Dough from 1994 Cook's Illustrated recipe; I've posted it here many
> times. Filling from a Pillsbury cookbook received 43 years ago. I
> added some arrowroot as well as flour for the thickener. But not
> enough; it's pretty wet. Gotta offload it tonight because it's not
> going to keep well at all.
>
> http://gallery.me.com/barbschaller/100132
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria
Looks great, but I like a rhubarb custard pie. I just love it but there is
so much sugar I don't make it often.

-= Exported from BigOven =-

Rhubarb Custard Pie

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: PIES

-= Ingredients =-
4 cups Chopped rhubarb
1/4 cup Flour
1/2 cup To 2 cups sugar
3 Eggs
2 teaspoons Soft butter

-= Instructions =-
Mix flour to sugar add to rhubarb. Beat the eggs and mix with butter. Add
to rhubarb. Mix and put in pie shell. Bake at 425F for 10 minutes then
reduce heat to 375F and bake for an additional 1 1/2 hours. Use unbaked
pie shell.

Tried this double crust on May 26 using splenda.


** This recipe can be pasted into BigOven without retyping. **
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