RHUBARB PIE

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Rhubarb Pie

Ingredients:
6 cups of rhubarb chopped
1 1/3 cup of sugar
1/4 cup of cornstarch
1 tablespoon of lemon juice
1/4 teaspoon of cinnamon
pastry for a 9” double crust pie
1 egg (beaten for glaze)
sugar for topping (optional)

Directions:
Combine rhubarb, sugar, cornstarch, lemon juice and cinnamon in a bowl. On a lightly floured surface roll out half the pastry dough and line a 9” pie plate. Spoon in filling. Roll out the remaining dough and using a pastry wheel or knife to cut out 1 inch strips. Brush the rim of the pie with the beaten egg. Weave strips over the pie to form a lattice, then trim and flute the edge. Brush beaten egg over the lattice. Sprinkle sugar on top if desired. Bake on a baking sheet with sides in a 425 degrees oven for 15 minutes. Reduce heat to 375 and continue baking 50-60 minutes more until rhubarb is tender and filling is thickened. Crust will be golden. Let stand for 15-20 minutes before cutting.
**You can also make strawberry rhubarb pie by using 4 cups of rhubarb and 2 cups of strawberries instead of 6 cups of rhubarb

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