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| RHUBARB RASPBERRY CUSTARD PIE | |
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1 single pie crust Mix: 1 tbsp. flour 1/4 tsp. nutmeg 4 beaten eggs Pour over in crust: 1 c. fresh or frozen raspberries Make a topping of: 1/4 c. sugar 1/4 c. chopped almonds 1/2 tsp. cinnamon 1/2 tsp. nutmeg 2 tbsp. melted butter Crumble over top. Bake for 45 minutes at 350. | |
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