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STRAWBERRY RHUBARB CUSTARD PIE
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1/4 cups sugar
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/2 cup all−purpose four
cups diced fresh rhubarb
cup sliced fresh strawberries
(9−inch) unbaked deep−dish pie shell
eggs
/4 cup skim or low−fat milk
teaspoon almond extract
Fresh strawberries, optional
Preheat oven to 425°F.
In medium bowl, stir together sugar and flour. Add rhubarb and
strawberries. Gently toss until evenly coated. Spoon rhubarb mixture
evenly into pie shell. In same bowl, beat together remaining ingredients
until well blended. Pour over rhubarb mixture.
Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake until knife
inserted near center comes out clean, an additional 25 to 30 minutes. Cool
on wire rack. Garnish with fresh strawberries, if desired.
STRAWBERRY RHUBARB CUSTARD PIE
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