MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Humble Pie's Rhubarb Pie
Categories: Pies, Pastry, Desserts
Yield: 6 Servings

Pastry for 9" double crust
- pie
1 1/4 lb (4-5 c) rhubarb
1 1/4 c Sugar; + more for topping
- crust
5 tb Flour; + more for rolling
- the pastry
1/2 ts Ground cinnamon
1 tb Unsalted butter

Set the oven to 425oF/218oC.

Roll out the bottom crust and place in 9" pie pan.

Chop the rhubarb stalks into 1/2" pieces (be sure not
to use any leaves or root, which are toxic). Blend
together the sugar, flour, and cinnamon.

Sprinkle about 1/4 cup of the flour-sugar mixture in the
crust-lined pie pan, then combine the rest with the
rhubarb and pour that mixture into the pie pan. Cut the
butter into small pieces and dot the pie with them.

Roll out the top crust and place over the pie, pinching
along the rim to seal. Cut some vents in the top, and
sprinkle a few tablespoons of sugar over the crust if you
wish.

Place the pie on a cookie sheet (in case the juice starts
leaking). Bake at 425oF/218oC for 15 minutes, then lower
the heat to 350oF/175oC and bake for an additional 30 to
40 minutes, until juice starts bubbling through the vents.
Remove the pie from the oven and cool on a wire rack for
several hours, if possible.

Makes six servings

Adapted from Anne Dimock's Humble Pie: Musings on What Lies
Beneath the Crust and other sources

From: http://revolutionarypie.com

Uncle Dirty Dave's Kitchen

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