Recipe: Piestengelpie / Rhubarb Pie

June 13, 2016 | Recipes

Our recipe this time uses rhubarb, something that can usually be found in abundance in the Colonies this time of year!

Piestengelpie / Rhubarb Pie

3 cups rhubarb, cut into small pieces
3 eggs, beaten
1 ¼ cups sugar
1 teaspoon vanilla
⅓ cup mil or half and half
1 9-inch pie shell, unbaked (page 156)
Powdered sugar

Preheat oven to 400°

Chop rhubarb into ½- to ¼-inch long pieces. Beat eggs well; add sugar, vanilla, and milk or half and half. Fold in rhubarb. Pour into pie shell.

Bake for 10 minutes. Reduce heat to 350° and bake an additional 35 to 40 minutes or until custard is set. When nearly cool, sprinkle top with powdered sugar.

Janet Zuber, High Amana

This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.

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