Purely Rhubarb Pie

I have a friend who is always begging me to make him a rhubarb pie. He doesn't want any other fruits mixed in (I love to make strawberry-rhubarb pies and jam) and he doesn't want any custard - just purely rhubarb. So here is my recipe.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 3⁄4 cup sugar
• 1⁄3 cup all-purpose flour
• 1⁄2 teaspoon ground cinnamon
• 6  cups fresh rhubarb, sliced
• 2  pie crusts
•  milk
•  sugar

Directions

1. Preheat oven to 375 degrees.
2. Line a 9-inch pie plate with a pie crust; trim to fit plate.
3. In a large bowl, stir together sugar, flour, and cinnmon; stir in rhubarb.
4. Transfer rhubarb filling to pie crust. Place top pie crust on filling and seal. Cut slits in crust top. Crimp edge of pie crust and brush with milk; sprinkle with sugar.
5. Bake for 45 to 50 minutes until filling is bubbling and pastry is golden. (If edges get too dark during baking, cover them with foil.) Cool on a wire rack.