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Rhubarb Custard Pie


1 1/2 c Sugar
3 tb Flour
1/4 ts Salt
1/2 ts Nutmeg
1 ts Grated orange peel
1/4 ts Ground allspice
2 Eggs, beateb
2 tb Cream
3 c Rhubarb, cut in 1-inch pieces
2 tb Butter or margarine


Pastry for 9-inch pie shell

Line a 9-inch pie plate with pastry. Combine sugar, flour, salt, nutmeg, orange peel, and allspice. Add beaten eggs and cream; mix well. Add rhubarb and pour into pastry-lined pie plate. Dot with butter. Pastry strips may be arranged over top in lattice fashion if desired. Bake in 400 F oven 20 minutes; reduce heat to 350 degrees F and bake 25 minutes longer or until custard is firm and pastry is golden brown. Cool completely.

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