Rhubarb Pie

Ingredients: 

• 6 TB sifted flour
• 11/3 to 2 cups sugar (to your taste)
• 2 unbaked 9-inch whole wheat pie crusts (for top and bottom)
• 4 cups unpeeled rhubarb (about 8 large stalks), cut into 1/2-inch pieces
• 2 TB butter

Preheat oven to 400°F. Mix together 2 tablespoons of the flour with 2 tablespoons of sugar and sprinkle it over unbaked lower crust. Heap chopped rhubarb on top of flour and sugar, then mix together rest of flour and sugar and sprinkle over rhubarb. Dot with butter. Lay second crust over the top of pie, press edges and flute with a fork; pierce top crust with fork and sprinkle with sugar, if desired. Bake 10–15 minutes in preheated oven, then reduce heat to 350°F and bake an additional 45 minutes.

Check pie often to keep crust from browning too much. You may cover edges with foil if they become too brown. It's a good idea to slip a piece of foil in the oven below the pie to catch any overflow.

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