Rhubarb Pie

2 pie crusts – 1 for the bottom crust and 1 for the top crust
*Recipe available when you take Hands-On Pie Making

5 cups rhubarb cut 1/4″thick on the bias
1/2 cup white sugar
1/2 cup brown sugar
2 T flour
good pinch of kosher salt
one lemon
whole nutmeg
fresh mint

Preheat over to 425 degrees.

Rhubarb needs a lot of sugar. Let the rhubarb sit in the sugar for 30 minutes, this is called macerating. I like to use both white and brown so the brown lends a bit of warmth to the tartness of the rhubarb. Add the zest and juice of one lemon, a good three pronged pinch of kosher salt, 2 tablespoons of flour for thickener, a solid 30 gratings of whole nutmeg from a microplane and a chiffonade of a handful of fresh mint. Toss together and put into a chilled crust. Make a lattice cover, brush it with egg or egg whites or milk or cream, sprinkle with packets of raw sugar you stole from your local coffee shop and make an aluminum foil shower cap for your pie.

Put your pie on a baking sheet or foil on the bottom of the oven. Put it in the oven. Bake at 425 degrees for 25 minutes. Lower oven to 350 degrees and take the foil off the top. Let it roll to fill the hour. Pull and let sit. Do not stick finger in it.