A SIMPLE RHUBARB PIE RECIPE

I remember the rhubarb pie that my Mother used to make when I was growing up, and since we have a patch of rhubarb growing in our back yard, I got ambitious enough to try to bake a pie. I searched the internet and found a plethora of recipes, most of them containing ingredients I know my Mom never put in hers. Or they were so complicated. All I wanted was a SIMPLE rhubarb pie recipe, but it was not to be found.

Now that my Mother is gone I can't ask her to share hers. But recently I ran across an Amish version of this recipe that is very close to the one my Mom made. I have tried it and my family loves it. Here it is:

1 (9 inch) package of 2 pie shells
4 cups rhubarb, sliced 1 inch think
1-1/4 cups sugar
4 Tablespoons all-purpose flour
2 teaspoons lemon juice
1 egg white
1 Tablespoon of butter

Preheat the oven (and a baking sheet) to 425° F. Combine the rhubarb, sugar, flour, lemon juice and egg. Mix well. Pour into unbaked pie shell. Take your second trust and, using a knife or pizza cutter, cut into strips. Lay these in a cross stich pattern on top of the pie. Sprinkle with a tiny bit of cinnamon, sugar and melted butter. Place pie on cookie sheet and bake for 30 minutes. Cool before serving. (One hint: Pie may be runny so it's best to refrigerate it for a couple of hours before serving.) Top it with your favorite vanilla ice cream. It's delicious!