Kittencal'S Fresh Rhubarb Pie

1. 1

   Set oven to 450 degrees F.

2. 2

   Set oven rack to lowest position.

3. 3

   Line 1 pastry into the bottom of a 9-inch deep-dish glass pie plate.

4. 4

   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.

5. 5

   Place the chopped rhubarb over the sugar mixture (heaping the mixture).

6. 6

   Sprinkle the remaining sugar mixture over the rhubarb.

7. 7

   Dot with the chopped cold butter pieces.

8. 8

   Cover with remaining crust; seal and flute the edges.

9. 9

   Using a small sharp knife slice two 1-inch slits in the top crust to allow steam to escape.

10. 10

    Using a pastry brush, spread the cream over the top crust then sprinkle with 1 tablespoon sugar.

11. 11

    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).

12. 12

    Bake at 450 degrees F for 15 minutes.

13. 13

    Reduce the oven temperature to 350 degrees F and continue to bake for another 40-45 minutes.

14. 14

    Serve warm or cold with ice cream:).

* Per serving · 4 servings · Values may vary.

No additional tips available.