It’s that time again!!
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Here’s the winning recipe from 2013!
Grandmom O’Brien’s Rhubarb Custard Pie
Two-Crust Pastry (top crust can be made lattice style)
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup butter, cold and cubed
5-6 tablespoons cold water
2 eggs, beaten slightly
1 tablespoons milk
4 cups pink rhubarb, cut-up
2 cups sugar
1/4 cup flour
1/4 teaspoon nutmeg
1 tablespoon butter
Pre heat oven to 425 degrees.
Measure flour and salt into bowl food processor. Cut in cubed butter. Slowly pour in very cold water. Continue to pulse until dough is moistened. Divide dough in
half. Refrigerate. Make filling then roll out 1 top and 1 bottom crust.
Mix together eggs and milk. Set aside. (I’ve adapted this recipe and microwave the fresh rhubarb for about 3 minutes.) Add to the rhubarb the sugar,
flour and nutmeg. Mix. Then stir in the egg mixture and stir together. Roll out chilled pie crust and pour into prepared pastry. Dot mixture with butter before putting on top crust.
Seal top crust to bottom by moistening rim of bottom crust with water. Press crust together by pinching around the edge. Trim edges. Cut vent holes into the top crust. Brush milk or cream onto the top crust and sprinkle with sugar. (I do this for both a flat and lattice crust.) Reduce oven temperature to 375 and bake for approximately 40 – 50 minutes.