Rhubarb Custard Pie (Pie School): Revision history

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1 May 2024

  • curprev 22:4822:48, 1 May 2024 Dhanson talk contribs 1,490 bytes +1 No edit summary
  • curprev 22:4622:46, 1 May 2024 Dhanson talk contribs 1,489 bytes +23 →Ingredients
  • curprev 22:4422:44, 1 May 2024 Dhanson talk contribs 1,466 bytes +1,466 Created page with "{{RecipeSummary |PrepTime=30 min + chilling |CookTime=50-60 min @ 400° |Source=''Pie School'' by Kate Lebo (pg 90) |Yield=8-10 servings |Rating={{unrated}} }} === Ingredients === * 1/2 recipe double-crust pie dough * 3 T flour * 1 c sugar * 1/2 t ground nutmeg * pinch of salt * 2 eggs * 2 T whole milk * 1 T unsalted butter, melted * 3 c (~1 lb) roughly chopped fresh or frozen rhubarb === Preparation === Make the dough and refrigerate it for at least an hour, or overnig..."
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