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Rhubarb Custard Pie

3 eggs
2 tablespoons milk
2 cups sugar
1/3 cup flour
3/4 teaspoon nutmeg
4 cups rhubarb, chopped
1 Tablespoon margarine

Make a recipe of your favorite pie crust for a 9 inch double crust
pie. Build the crust up in the pie plate to at least 3/4 of an
inch above the pie filling. Also use a lattice pie crust top making
plenty of space for the pie to expand during cooking. This pie
filling has a tendency to boil and without a build up of the crust
along the edge of the pie plate plus a lattice top with plenty of
openings the pie could boil over making a mess in your oven.

In a large bowl slightly beat eggs. Add milk. Mix and stir in sugar,
flour, and nutmeg. Mix in rhubarb pieces. Pour into pastry lined
pie pan. Dot with margarine. Cover with a lattice top crust. Place
pie in shelf in the middle of oven. Bake at 425 degrees for 15
minutes and then at 350 degrees for 30 minutes.


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