Rhubarb Pie

By miss5elements

Recipe contributed by June Fontaine of Eagle Bend, MN.

This is another one of those juicy pies that always runs over, so make sure to place a jelly roll pan or a piece of foil underneath it while it bakes.

Ingredients

• 8 c cut rhubarb
• 1-1/2 c sugar
• 1/2 c flour
• 2 T butter
• cream
• cinnamon sugar

Preparation

Step 1

1. Mix sugar & flour.
2. Wash, string & cut rhubarb into 3/4" pieces.
3. Press unbaked piecrust into pie pan & prick w/fork.
4. Place some of the sugar mixture on bottom, then layer of rhubarb, repeat, etc., until rhubarb mounds high.
5. Top w/remaining sugar/flour mixture.
6. Top w/2T of butter cut in small pieces.
7. Place top crust & seal edges & cut vents.
8. Brush top crust w/cream.
9. Sprinkle lightly w/cinnamon sugar.
10. Bake @ 425 for ~20 min, then reduce to 350 until bubbly & done (~1hr total cooking time).
11. Cool & serve w/vanilla bean or honey ice cream.