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 425 F/218 C.

 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 425 F/218 C for 15 minutes, then lower
 the heat to 350 F/175 C 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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