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Perfect Rhubarb Pie

4 cups sliced fresh or frozen rhubarb
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 egg
2 teaspoons cold water
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Place rhubarb in a colander; pour water over rhubarb and set aside. In
a large bowl, combine sugar, flour and tapioca. Add drained rhubarb;
toss to coat. Let stand for 15 minutes. Beat egg and water; add to

Printed from tasteofhome.com Nov 19, 2008

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Perfect Rhubarb Pie cont.

rhubarb mixture until well blended. Line a 9-in. pie plate with
bottom pastry. Add filling. Dot with butter. Cover with remaining
pastry; flute edges. Cut slits in top crust. Bake at 400° for 15
minutes. Reduce heat to 350°; bake 40-50 minutes longer or until
crust is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 8 servings.