Peoria Rhubarb Cream Pie Recipe

Peoria Rhubarb Cream Pie Recipe

Ingredients:

10-inch pastry to use for double-crust pie
1-3/4 c of white sugar
1 c of flour
1 tsp of nutmeg
1/3 c of butter
3 pcs of eggs; beaten slightly
4 c of rhubarb; sliced into small pcs

Instructions:

In large mixing bowl, combine 1.5 c of sugar, nutmeg and 1.5 c of flour. Mix eggs in. Stir the rhubarb in then put into piecrust. Mix the rest of sugar and flour together; cut butter in.

Sprinkle it over the pie. Put in the topmost crust, then cut the steam-vents and cover crust edges w/ foil. Bake over 400 deg about 20 mins or 375 deg F if glass pie pan is used. Remove the foil; bake ’til top turns golden

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