Perfect Rhubarb Pie

Rhubarb is one of those foods that you wonder how anyone decided that it was edible. I mean, it looks like thick, pink celery and its leaves are actually very poisonous. Was it by trial and error? "Whoops! OK, so I guess we can't eat the leaves but someone try eating the stalks!" I'm glad that I wasn't in on that particular experiment, but I'm sure glad that someone did because not only is rhubarb edible, but delicious! I look forward to rhubarb season every year. Pies, crisps, rhubarb-lemon bars...! I've tried a lot of pie recipes and this one turns out the best for me. Its not much different from most recipes but one thing that I do differently is to add a tablespoon of tapioca to the filling to soak up any juices. I hate a runny filling that creates a soggy bottom crust don't you?!

INGREDIENTS:

4 CUPS FRESH RHUBARB, TRIMMED AND CHOPPED

1 1/3 CUPS GRANULATED SUGAR

6 TBSP FLOUR

1/4 TSP SALT

1 TBSP MINUTE TAPIOCA

1 TBSP BUTTER

1 RECIPE PASTRY DOUGH FOR DOUBLE CRUST

EGG WASH: 1 EGG MIXED WELL WITH 1 TBSP WATER

METHOD:

PREHEAT OVEN TO 450°. COMBINE FLOUR, SUGAR, TAPIOCA AND SALT.  SPRINKLE 1/4 CUP OF THIS MIXTURE ON THE BOTTOM PIE CRUST.  STIR REMAINING SUGAR MIXTURE INTO RHUBARB AND MIX WELL.  POUR RHUBARB-SUGAR MIXTURE INTO PIE CRUST, DOT WITH BUTTER AND TOP WITH REMAINING PIE CRUST.  BRUSH TOP CRUST WITH EGG WASH (YOU WILL ONLY USE A SMALL AMOUT OF THIS WASH).  CUT SOME VENT HOLES IN THE CRUST AND SPRINKLE LIBERALLY WITH SUGAR.  BAKE @ 450° FOR 15 MINUTES, TURN OVEN DOWN TO 350° AND CONTINUE TO BAKE FOR 45-50 MINUTES OR UNTIL FILLING BEGINS TO BUBBLE UP THROUGH THE VENT HOLES OR UNTIL THE CRUST IS A NICE GOLDEN BROWN.