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   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 425oF/218oC.   
        
     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 425oF/218oC for 15 minutes, then lower   
     the heat to 350oF/175oC 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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