Oh, I adored my great grandma Mary Lucy Rolley. Her coal town Karthaus, PA home was old and full of things wonderful to little children. A water hand pump in the kitchen, a washing machine with a manual wringer, huge braided wool rugs with a scrap pile contanstly going for more, bats on the back porch, an old playground across the street. She taught me how to make meatballs, fried me up scrapple for breakfast and handed me jelly beans out of her change purse during church.
I don't remember her ever making this pie for me, but I've heard others tell about it and I found the recipe of her's among my grandmother's (her daughter's) collection. It is so good.
The last time I made this pie it struck me how little is actually needed to make most pies - some flour, a little fat, some fruit and a little sugar. Cakes with their milk and eggs are for good times. A pie you could pull off even in lean times.
Great Grandma's Rhubarb Custard Pie
rhubarb, chopped (enough to fill your plate)
3/4 cup sugar
2 Tbsp flour
1 Pie crust
Put crust in pie plate. Toss rhubarb with sugar and put in crust. Whisk together eggs, flour and lemon juice. Pour custard mixture over rhubarb. Bake at 350 degrees for 45-55 minutes until custard is set and crust is nicely browned. Serve at room temperature.