RHUBARB PIE

Submitted by: jej
Last Updated: 4/26/2004

This is the rhubarb pie I was making and enjoying before I combined it with strawberries. Enjoy.

FRESH RHUBARB PIE

1 recipe for double-crust pastry (9-inch)

1-1/2 to 2 c. sugar
1/2 c. all-purpose flour
5 c. rhubarb, cut into 1/2-inch dice

Prepare rhubarb. Heat in Microwave (or on stove). Don't over-cook, only heat through.

Mix sugar and flour together, add rhubard. Pour into pastry-lined pie plate.

Dot with butter if desired. Roll out top crust, cutting slits for steam to escape. If you wish, cut top pastry in strips for lattice crust instead.

Moisten trimmed edges of bottom crust with water and adjust top crust to fit. Trim top crust edges to ax. 1/2-inch below rim, and tuck under bottom crust edges. Press edges together and flute them. Sprinkle top crust lightly with sugar.

Back at 450 F. for 10 minutes, then lower temp. to 350 F. and bake 45 - 50 minutes longer, until crust is golden brown and pie filling is cooked. If fluted edges are getting dark, make a foil ring to lay over edges.

***NOTE: If you prefer not to pre-cook the rhubarb, just mix it with the flour-sugar mixture and pour into the pie plate. Be sure to test that the rhubarb is cooked and tender when checking for doneness.