Strawberry Rhubarb Cream Pie You Have To Try

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Friday, July 19, 2013

Strawberry Rhubarb Cream Pie

"Strawberries and rhubarb are surrounded by a creamy custard in this rich double crust pie."

Ingredients :

1 1/2 cups white sugar
1/four cup all-cause flour
three/4 teaspoon floor nutmeg
3 eggs, overwhelmed
4 cups chopped rhubarb
three cups halved sparkling strawberries
1 recipe pastry for a 9 inch double crust pie
1 egg white

Instructions :

Prep : 15M	Cook : 10M	Ready in : 1H15M

Preheat oven to four hundred stages F (200 degrees C).
In a big bowl, mix collectively sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the equal with the strawberries. Pour aggregate into pie crust. Place second crust on top being positive to reduce slits into it to vent steam. Brush egg white on pinnacle crust.
Bake for fifty to 60 minutes in the preheated oven, till rhubarb is gentle, and crust is golden.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it calmly, and make clean-up less complicated.

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