Rhubarb Raspberry Custard Pie

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 1 1/4 cups sugar
• 1 tablespoon flour
• 1/4 teaspoon nutmeg
• 4 eggs, beaten
• 1 favourite pastry shells
• 3 cups rhubarb, cut into 1 inch peices
• 1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened)
• 1/4 cup flour
• 1/4 cup sugar
• 1/4 cup almonds, chopped
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons butter (or margarine)
• 1 sheet aluminum foil

Recipe

• 1 in small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
• 2 add eggs.
• 3 beat till well blended.
• 4 prepare pastry, combine rhubarb and raspberries and spoon into pastry.
• 5 pour the egg mixture over fruit.
• 6 cover the edges with foil to prevent overbrowning.
• 7 bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
• 8 combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
• 9 cut in butter, until the size of a small pea.
• 10 remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
• 11 leave a 5" circle in the center uncovered.
• 12 return to oven for 5 more minutes.
• 13 cool on wire rack.
• 14 cover and chill any leftovers-- if you have any!