Strawberry-Rhubarb Custard Pie - cooking recipe

Ingredients
    pastry for double crust 9-inch pie
    3 large eggs, beaten
    1/4 c. milk
    1 3/4 c. sugar
    1/3 c. all-purpose flour
    3 c. sliced fresh rhubarb
    1 c. halved strawberries
    1 Tbsp. margarine
Preparation
    Line pie plate.
    Combine eggs and milk in large bowl; stir well.
    Add sugar and flour, stirring well.
    Gently fold in rhubarb and strawberries.
    Pur filling mix into pastry shell.
    Dot with margarine.
    Top pie with 2nd pie crust, trimming off excess pastry.
    Fold edges under and crimp.
    Cut slits in top to allow steam to escape.
    Bake at 400\u00b0 for 1 hour.
    Cover edges of pastry with strips of foil to prevent excessive browning after 30 minutes.
    Cool on wire rack.

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