Purely Rhubarb Pie
- 34 cup sugar
- 13 cup all-purpose flour
- 12 teaspoon ground cinnamon
- 6 cups fresh rhubarb, sliced
- 2 pie crusts
- milk
- sugar
- Preheat oven to 375 degrees.
- Line a 9-inch pie plate with a pie crust; trim to fit plate.
- In a large bowl, stir together sugar, flour, and cinnmon; stir in rhubarb.
- Transfer rhubarb filling to pie crust.
- Place top pie crust on filling and seal.
- Cut slits in crust top.
- Crimp edge of pie crust and brush with milk; sprinkle with sugar.
- Bake for 45 to 50 minutes until filling is bubbling and pastry is golden.
- (If edges get too dark during baking, cover them with foil.)
- Cool on a wire rack.
sugar, flour, ground cinnamon, fresh rhubarb, milk, sugar
Taken from www.food.com/recipe/purely-rhubarb-pie-391859 (may not work)