Rhubarb Pie

Note: Use Alton Brown's Pie Crust Recipe for crust

Filling:

5 cups sliced [fresh] rhubarb [I removed the strings, then cut into about 3/4 inch pieces]
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon [do invest in the Penzeys!]
1 1/2 tablespoons butter [in tiny pieces for assembling]

Toss the rhubarb pieces with sugar, flour and cinnamon. Arrange the rhubarb in the bottom crust. Dot with the butter. Roll out the top crust. Using your fingers, dab the rim of the bottom crust with ice water. Arrange the second crust on top. Trim the edges, then crimp the edges together to seal. With a sharp knife, cut several vents in the top crust.

Bake for 15 minutes. Reduce the oven temperature to 350F and bake 25 - 30 minutes more [my first two pies took a good 15 - 20 minutes more] until a bit of pink juice bubbles from the vents. Let cool before slicing. Serve with good vanilla ice cream.

Tips:

Two-Crust Pie: Brush a little water around the edge of the bottom crust before placing the top crust. This helps create a good seal once the two are crimped together.

Before placing double-crusted pies in the oven, loosely wrap aluminum foil around the pie crust edges. This will help the edges from browning too quickly. Remove the aluminum about 10 minutes before pies are ready to come out of the oven so the crust is properly browned.

Fruit Pies: Always make deep slits in the top crust of fruit pie. If you do not do this, the filling will be soft and soggy. To prevent the crust from getting too dark, you can cover it with a strip of aluminum foil or a pie shield. You also have the option of reducing the oven temperature if you notice things getting too dark.

High-Altitude Baking: When making pies at high altitudes, pie crusts are not greatly affected. A slight increase in liquid may help keep them from becoming dry. Use as little flour as possible when rolling out the dough.

LEFTVOVER PASTRY?

You will have scraps of leftover pastry: this is good! Cut the odd-shaped pieces into bite-size sections and transfer to a baking sheet. Don't reroll -- that will make the pastry tough. Sprinkle with cinnamon and sugar. Bake for about 15 minutes at 350F. Eat while hot!