Peoria Rhubarb Cream Pie
- Pastry for double crust pie (10-inch is better)
- 1 3/4 cups granulated sugar, divided
- 1 cup flour, divided
- 1 teaspoon nutmeg
- 3 eggs, slightly beaten
- 4 cups rhubarb, cut small
- 1/3 cup butter
- In a large bowl, mix 1 1/2 cups sugar, 1/2 cups flour and nutmeg.
- Mix in eggs.
- Stir in rhubarb and put in pie shell.
- Mix together remaining flour and sugar; cut in butter. Sprinkle over pie.
- Add top crust, cut steam vents and put foil over edge of crust.
- Bake at 400 degrees for 20 minutes (375 degrees F for glass pan).
- Remove foil and bake until top is golden.
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