Maple Rhubarb Pie

Instructions

1. Preheat oven to 375 degrees F. Prepare pie pastry and divide dough into two balls. While the dough it still cold so it holds together better, roll dough out into a large circle between two pieces of wax or parchment paper. Once the ball is rolled out large enough to cover the bottom surface of your pie pan, flip the entire rolled out circle over onto one hand and remove the now exposed piece of parchment. Place dough, centered, over the pie pan and carefully remove the other piece of parchment paper. Cut around the edges of the pie pan to remove extra dough.
2. Poke holes into the bottom of the crust with a fork to allow air to escape while cooking and bake the bottom crust for 15 minutes.
3. Combine Rhubarb, maple syrup, egg and salt into a bowl and mix well.
4. Once bottom crust is finished baking, remove from oven and allow to cool for a few minutes, then pour rhubarb mixture into the crust. Dot the surface of the rhubarb with butter, if using.
5. Turn oven up to 450 degrees F. To make the top crust, repeat method used for bottom crust and place the rolled-out dough over the rhubarb mixture. Cut around the edges of the pie pan with a butter knife to remove extra dough. Press top crust gently into bottom crust around the edges to seal. Slice slits into the top of the pie to vent while baking. Sprinkle cinnamon sugar overtop, if using. Bake pie at 450 degrees for 15 minutes, and then turn down to 375 degrees F for 40-45 minutes. Place a sheet pan under the pie to catch any juices that bubble out of the pie.