Pie number two and first week's pie schedule!

So last Saturday, I made a pie. Shame on me for not sharing sooner! I made it for a potluck hosted by the lovely Jamie of Ian's. I decided on Rhubarb Pie, since there is so much delicious rhubarb at the farmer's market these days. I used the same crust as the Strawberry Rhubarb, and the filling was super simple.

5 cups Rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon lemon juice

2 tablespoons butter, cubed small

As with the strawberry rhubarb, chill the butter and mix all the other stuff for the filling. Let it sit for 15 or 20 minutes to allow the sugar to suck up some of the juices. Put it in the pie crust, cover with the top crust, and brush with the egg white and water and sprinkle with big sugar. Cut a few slits, collar with foil, bake at 425 F for 15 to 20 minutes (then remove the foil), reduce to 350 F (a little lower than the strawberry rhubarb)for 45 to 50, or until the juices are bubbling up a bit. Let it cool so the insides can set up.

In other news, the daily pies will be starting very soon! To get you all drooling in anticipation, here are the first five pies I will be baking. That will take us from June 1st to 5th. I'll start simple with a Strawberry Pie, hit up a basic Quiche, a Chocolate Silk will be delicious, and hopefully I can find some delicious cherries for a Cherry Pie. Last but not least (and in fact, not in any specific order), Chris's request: Sugar Pie, AKA Finger Pie (easiest recipe ever). Who's excited?! I am!