more pie

yep. it's an obsession.




rhubarb (and apple) pie
5 cups chopped rhubarb stalk (and apples)
1 1/4 cup sugar
1/4 cup corn starch
1 tbsp lemon juice
1/4 tsp salt

mix well in a good bowl. let sit, stirring occasionally, for 15 minutes. then pour into your pie crust and cover with a top (i like the bastel quality of my crappy laticework)
bake at 425 for 30 minutes, then lower to 350 for another 25.
allow to cool completely.

notes:
1. those little flute things that they put on the edge of crusts. apparently they're not just for decoration. they help keep the juices in.
2. you m-u-s-t put a baking sheet under the pie. or you will have to clean your oven after. (learned that lesson last time)
3. you really do have to let it cool completely. otherwise the juices run out, making tomorrow's left-over pie lunch (although tasty) somewhat drier.