Fresh Rhubarb Pie

Rhubarb Pie from Allrecipes.com

I really like this pie because of it's simplicity.  I have done it successfully with just 1 cup sugar and it's still delicious.

Ingredients

1 1/3 cups white sugar

6 Tablespoons all-purpose flour

1 double-crust pie recipe

4 cups freshly chopped rhubarb (pull out some of the stringy stuff as you chop)

1 tablespoon butter chopped onto smaller pieces.

Instructions:

Preheat oven to 450 and place oven rack at lower position.

Combine sugar and flour.  Place bottom pie crust in pie plate, and spread 1/4 cup of the flour-sugar mixture across the bottom of the crust. (This will help seal the juices into the pie and keep it from leaking out of the bottom. 

Heap chopped rhubarb on top and sprinkle with remaining sugar mixture. Scatter the butter pieces on top and place trop crust.  Crimp edges tightly.  (You can brush with a light egg wash and sprinkle with sugar.) 

Bake the pie for 15 minutes reduce heat to 350 and cook until the filling is bubbly and crust is golden brown about 40-45 minutes.

Serve warm or cold.  Warm with vanilla ice cream is so good.