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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