Perfect Rhubarb Pie

4 cups sliced fresh rhubarb

4 cups boiling water

1-1/2 cups sugar

3 Tablespoons all-purpose flour

1 teaspoon quick-cooking tapioca

1 egg

2 teaspoons cold water

Pastry for double-crust pie (9 inch)

1 Tablespoon butter or margarine



Place rhubarb in a colander and pour boiling water over it; set aside. In a bowl, combine sugar, flour and tapioca; mix well. Drain rhubarb; add sugar mixture and toss to coat. Let stand for 15 minutes. Beat egg and cold water; add to rhubarb mixture and mix well. Line a 9 inch pie plate with bottom pastry. Add filling and dot with butter. Cover with remaining pastry, flute edges. Cut slits in top crust. Bake at 400 degrees for 15 minutes, then reduce heat to 350 and bake for 40-50 minutes longer or until crust is golden brown and filling is bubbly. [img]images/smiley_icons/chef.gif[/img]