Rhubarb Pie
Inspired by
Rabbits
by Terry Miles
Cook Time:
1 hour
Total Time:
1 hour 30 minutes
Equipment:
9" pie plate
small bowl
fork
knife
cutting board
Ingredients
1-1/3 c. white sugar
6 tbsp. all-purpose flour
1 pkg. double-crust pie pastry, thawed
4 c. rhubarb, chopped
1 tbsp. butter
Directions
Preheat the oven to 450°F. Place the rack in the lowest position.
Line the bottom and sides of the pie plate with one pie crust.
Combine the sugar and flour in a small bowl, sprinkle about 1/4 of the mixture into the bottom of the pie crust and spread evenly.
Place the chopped rhubarb on tob and sprinkle the remaining sugar mixture on top. Place small pats of butter on top of the sugar mixture and cover the whole thing with the second pie crust. Seal the edges of the pie crust by pressing together (you can create a cute little scallop design if you want) and cut a "x" into the middle of the pie top to allow the heat to vent.
Bake the pie for 15 minutes, then reduce the temperature to 350°F. Continue baking until the filling is bubbly and the crust is golden brown, about 40-45 minutes.
Serve either warm or cold.