Kittencal's Fresh Rhubarb Pie

This recipe was developed using fresh rhubarb, it is not recommended to use frozen --- I have listed 4 cups chopped rhubarb I most always use 8 good-size stalks --- you will need a 9-inch deep-dish pie plate for this.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 4  cups fresh rhubarb, chopped (8 large stalks cut into about 1-inch pieces)
• 1 1⁄4 cups white sugar (increase for a sweeter taste)
• 1⁄2-1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 7  tablespoons all-purpose flour
• 1 1⁄2 tablespoons  cold butter (cut into small pieces)
• 1  double crust pie crust (to fit in a 9-inch deep-dish pie plate)
• 2 -3  teaspoons  18% table cream
• 1  tablespoon sugar

Directions

1. Set oven to 450 degrees F.
2. Set oven rack to lowest position.
3. Line 1 pastry into the bottom of a 9-inch deep-dish glass pie plate.
4. In a small bowl combine the sugar with cinnamon, nutmeg and flour; sprinkle about 1/4 cup of the mixture over the pastry in the pie plate.
5. Place the chopped rhubarb over the sugar mixture (heaping the mixture).
6. Sprinkle the remaining sugar mixture over the rhubarb.
7. Dot with the chopped cold butter pieces.
8. Cover with remaining crust; seal and flute the edges.
9. Using a small sharp knife slice two 1-inch slits in the top crust to allow steam to escape.
10. Using a pastry brush, spread the cream over the top crust then sprinkle with 1 tablespoon sugar.
11. Place the pie plate on a baking sheet (you might want to cover the edges with foil to prevent over browning for the first 15-20 minutes).
12. Bake at 450 degrees F for 15 minutes.
13. Reduce the oven temperature to 350 degrees F and continue to bake for another 40-45 minutes.
14. Serve warm or cold with ice cream:).