Rhubarb PieKathy L, Chicago
Rhubarb Pie, Kathy Lesser, Chicago
2 - 10-inch pie crusts, unbaked
1 ½ c sugar
2 ½ T cornstarch
1 egg beaten
3 ½ c fresh rhubarb (you can use equal parts rhubarb and strawberries if desired)
Slice rhubarb into 1-inch pieces and mix with cornstarch. Add egg and sugar and mix well. Line pie plate with one pastry crust. Add filling. Cover with the second pie crust. Seal the edges and slit a few openings in the top. Bake 30 minutes at 425 ° and then 15 to 20 minutes at 325 °. Cool on wire rack before slicing. Enjoy!