Here's a great crumb topped pie recipe that uses fresh rhubarb.

filling:
• 1-1/2 cups sugar
• 1/2 cup flour
• 1/4 tsp. cinnamon
• 1 egg, beaten
• 4 cups coarsely chopped fresh rhubarb
• 1- 9" unbaked pie shell

  crumbs:

• 1 cup flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup chilled butter or margarine

Preparation -
Stir the sugar and flour together in a mixing bowl. In a separate, large mixing bowl, stir the beaten egg into the chopped rhubarb. Add the sugar/flour mixture. Spoon this rhubarb filling mixture into the unbaked pie shell.

To prepare the crumb topping, mix the flour and sugars together in a large bowl. Cut the chilled butter or margarine into small pieces. Using 2 table knives or pastry blender, cut the butter or margarine pieces into the flour and sugar until the mixture looks like coarse crumbs. Sprinkle the crumbly mixture evenly over the rhubarb filling in the pie shell. Bake in a preheated oven at 400º for 10 minutes. Reduce the oven temperature to 375º and bake for about 50 more minutes, or until the crust and crumbs are nicely browned and the rhubarb filling is thickened and bubbly.

Click Here for pie crust recipes.

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Pfaltzgraff Heirloom Deep Dish Pie Plate with Pie Bird This stoneware pie plate features an unglazed bottom and even, thorough heat conduction. The black bird pie bird/pie vent allows steam to escape through its hollow interior, preventing the filling from boiling over into your oven. The result is an evenly baked perfect pie! The Pfaltzgraff Heirloom pattern is shown, but pie plates with pie birds are available in most Pfaltzgraff patterns at Pfaltzgraff.com. Click Here to read more about baking a pie with a pie bird.

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