Marilyn's Rhubarb Custard Pie

(Marilyn Hermer, nee: Corbin)

1 double pie crust
2-1/2 cup rhubarb cut in 1/2” lengths
1-1/2 cup sugar
1/4 cup flour
2 eggs (slightly beaten)
2 tsp lemon juice
dash of salt
2 tbsp butter
1 tbsp sugar

Roll out pastry and line pie plate. Refrigerate. Preheat oven to 450 F.

In large bowl, combine rhubarb, sugar, flour eggs, lemon juice and salt. Turn into lined pie plate. Dot with butter. Cover with top crust. Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pasty. With fingers, press edges together and seal, so juices cannot run out. Press upright to form a standing rim. Crimp edge. Sprinkle top crust with 1 tbsp sugar.

Bake at 450F 10 minutes. reduce heat to 350F bake 30 minutes.

Travis (Gary’s son) and Dustin (Glen’s son) really, really, like this pie.