Perfect Rhubarb Pie

By carlaschwartz

Ingredients

• 4 cups sliced fresh or frozen rhubarb
• 4 cups boiling water
• 1-1/2 cups sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon quick-cooking tapioca
• 1 egg
• 2 teaspoons cold water
• Pastry for double-crust pie (9 inches)
• 1 tablespoon butter

Preparation

Step 1

Place rhubarb in a colander; pour water over rhubarb and set aside. In a large bowl, combine sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand for 15 minutes. Beat egg and water; add to rhubarb mixture until well blended. Line a 9-in. pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.