Anne dimock's straight-up rhubarb pie
Pies
In this pie, there are no strawberries to claim rhubarb's glory. Anne Dimock's simple filling formula calls for 1/4 cup of sugar and a tablespoon of flour for every cup of sliced rhubarb, plus a little cinnamon, an unlikely accent that brings out the rhubarb's fire. Her golden pie crust ratio is 3:1 flour to fat -- feel free to adjust both filling and crust up or down depending on the size of your pan. Adapted from <strong><a title="Amazon: Humble Pie" href="http://www.amazon.com/Humble-Pie-Musings-Beneath-Crust/dp/0740754653?tag=food52-20" target="_blank">Humble Pie: Musings on What Lies Beneath the Crust</a></strong> (Andrews McMeel, 2005) with additional notes from <strong><a href="http://www.amazon.com/The-Essential-York-Times-Cookbook/dp/0393061035?tag=food52-20">The Essential New York Times Cookbook</a></strong> (Norton, 2010).
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