Rhubarb Pie

As a child, I spent the summer in New Jersey near my grandparents. One of my happiest memories is of my grandmother coming to visit, bearing her homemade desserts. She followed every recipe exactly yet her desserts were superior to all others; I am sure her secret ingredient was love. I was most excited when my grandmother showed up with her rhubarb pie. The crust was buttery and flaky while the rhubarb oozed with sweetness and tartness. 

This summer I wanted to celebrate my grandmother by making a rhubarb pie. I know I will be baking this simple-to-make scrumptious pie again soon. 

I lovingly dedicate this blog to my beautiful grandmother.

                                                               Rhubarb Pie
                                                               adapted from
                                                     How To Cook Everything
                                                               Mark Bittman

Ingredients
2 pie shells for a 9-inch shell
5 cups rhubarb
1 cup sugar, plus a little for the top
   of the pie
3 tablespoons cornstarch
Pinch of salt
1/4 teaspoon ground cinnamon
Pinch ground allspice or nutmeg
2 tablespoons unsalted butter, cut into bits
Milk, as needed

Directions
Gently toss the rhubarb with sugar, thickener, salt, and spices. Pile into rolled-out shell, making the pile a little higher in the center than the sides. Dot with butter. Cover with the top crust. Decorate the edges with a fork or your fingers. Refrigerate while you preheat the oven to 450 degrees F

Place the pie on a baking sheet, and brush the top lightly with milk, sprinkle with sugar. Use a sharp paring knife and to cut 2-inch-long vent holes to let the steam escape. Place in the oven and bake 10 minutes. Reduce the heat to 350 degrees F and bake another 40 to 50 minutes, or until the pie is golden brown. Do not under bake. Cool on a rack before serving warm or at room temperature.

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