– 1 pound of drained and thawed rhubarb, chopped– ⅔ cup sugar + 1 teaspoon– ¼ cup flour– 2 eggs + 1 egg mixed for egg wash– 1 teaspoon vanilla– ¼ cup heavy cream– 2 pie crusts
Add rhubarb, ⅔ cup sugar, flour, 2 eggs, vanilla, and heavy cream in large bowl.
MIX
Put the bottom crust in 9" pie dish and fill.
Put second crust over top.
Fold top crust under bottom to create a seal.
Crimp pie crust with fork or your favorite crust method.
Brush egg wash over center of pie, but leave edges alone.
Cut four slits in pie crust.
Use tinfoil or crust guard to keep edges from over cooking.
Sprinkle 1 TBSP sugar over pie crust.
Bake on center rack at 425° for 35 minutes.
Remove guard and bake until crust is golden brown. About 10 more minutes.
Remove from oven and cool on counter for a few hours. Store in fridge.