Kittencal's Fresh Rhubarb Pie

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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups fresh rhubarb, chopped (8 large stalks cut into about 1-inch pieces)
  • 1 14
    cups white sugar (increase for a sweeter taste)
  • 12 - 1
    teaspoon cinnamon
  • 14
    teaspoon nutmeg
  • 7
    tablespoons all-purpose flour
  • 1 12
    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
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DIRECTIONS

  • Set oven to 450 degrees F.
  • Set oven rack to lowest position.
  • Line 1 pastry into the bottom of a 9-inch deep-dish glass pie plate.
  • 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.
  • Place the chopped rhubarb over the sugar mixture (heaping the mixture).
  • Sprinkle the remaining sugar mixture over the rhubarb.
  • Dot with the chopped cold butter pieces.
  • Cover with remaining crust; seal and flute the edges.
  • Using a small sharp knife slice two 1-inch slits in the top crust to allow steam to escape.
  • Using a pastry brush, spread the cream over the top crust then sprinkle with 1 tablespoon sugar.
  • 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).
  • Bake at 450 degrees F for 15 minutes.
  • Reduce the oven temperature to 350 degrees F and continue to bake for another 40-45 minutes.
  • Serve warm or cold with ice cream:).
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