RHUBARB CUSTARD PIE (egg-free, dairy-free)

Rhubarb-Custard Pie

PASTRY:

*2 c. Flour
*1/2 tsp. Salt
WHISK TOGETHER:
*1 C. Oil
*1/2 C. Water
MIX the above into the flour and press into pie plate.

FILLING:

BLEND 2 C. Water with
*2 C. raw Almonds
*4 T. Flour
*1 C. Sugar
*1 tsp. Vanilla

POUR into pie shell with 2 C. diced Rhubarb

BAKE at 375F about 1 hour on middle oven rack court

*Recipe from Wyona Hertwig

*Pie image courtesy of Tami Pelttari. Facebook

Veggie School