Rhubarb Cream Pie

Rhubarb Cream Pie
Serves 6
One of the first signs of spring in southern Iowa is the sight of rhubarb emerging from the rich black soil and beginning to unfurl its crinkly, elephantine leaves. Nothing celebrates the arrival as wonderfully as my mother’s Rhubarb Cream Pie. I love this pie! It’s such a treat to travel back to the farm and find this pie cooling on top of the oven, just waiting for us to enjoy. —JILL
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  1. 2 9-inch unbaked piecrusts
  2. 1 ¾ cups sugar
  3. 3 eggs, lightly beaten
  4. ¼ cup all-purpose flour
  5. ¾ teaspoon ground nutmeg
  6. 4 cups rhubarb, diced
  7. 1 tablespoon butter
  1. Preheat oven to 400°F. Line a 9-inch deep pie plate with one unbaked piecrust. Roll out second piecrust; set both crusts in the refrigerator or freezer.
  2. To prepare filling, in a medium bowl combine sugar, eggs, flour, nutmeg, and rhubarb. Pour mixture into prepared pie plate. Dot filling with butter.
  3. Place remaining crust over filling; seal and crimp edges. Cut 4 to 5 small slits in the top of the pie.
  4. Bake for 50 to 60 minutes or until crust is golden brown and the rhubarb juices bubble out the slits in the crust. If crimped edges begin to brown excessive¬ly, cover them lightly with pie guards or strips of foil.
  5. Transfer pie to a rack and let it cool for 1 to 2 hours before cutting.
  1. Don’t panic if you can’t find rhubarb at the farmer’s market. It can be found in the frozen fruit section of your local grocery store.
  2. ©Copyright 2011, Two Chicks from the Sticks, used with author’s permission.
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