Backyard Rhubarb Pie

From Out in the Kitchen… A cookbook for those with non-discriminating taste compiled in 1995 by Maine Won’t Discriminate, a political coalition based in Portland, Maine.

3 eggs
1 cup sugar
1 teaspoon nutmeg
2 tablespoons milk
1/2 cup flour
4 cups rhubarb
2 tablespoons butter
1/2 cup raisins

Make pie crust for 2 crust pie. Mix eggs, sugar, nutmeg, and 1 tablespoon milk. Add rhubarb (fresh or frozen). Pour into pie crust. Cut butter into small pieces and sprinkle around top of batter. Put on top crust, pinching at edges. Apply 1 tablespoon milk to outer crust with fingers. Bake at 400 degrees for 50 to 60 minutes. Let cool thoroughly before serving.

—Kate Perkins