Rhubarb Pie
Ing 14-16 oz thawed/frozen pie crusts, 1 lge egg 1 tsp water 1 1/2 lb chp rhubarb (6 cups/6 stalks), thawed if frozen 3/4 c sugar 1/4 c cornstarch 1/2 tsp cinnamon (optional) 1/4 tsp salt 2 tbl coarse demerara sugar
Center oven rack; heat to 375 deg. Place rimmed sheetpan in oven to preheat. Unroll one pie crust and transfer to a 9-inch pie plate. Press into bottom/up sides, careful not to puncture dough. Fork/whisk lge egg, tsp water; brush dough w/ egg wash. Refrigerate pie dish and remaining crust while preparing filling. Place 1 1/2 lb chp rhubarb, 3/4 c sugar, 1/4 cup cornstarch, 1/2 tsp cinnamon (optional), 1/4 tsp salt in bowl; toss til well combined. Pour it, including any liquid, into the prepared crust.
Unroll 2nd pie dough on work surface; make 8-10 vents in dough; must vent crust, or filling won’t thicken. cover filling w/ 2nd crust; crimp edges to seal. Brush top and edges w/ egg wash. Sprinkle generously w/ coarse sugar. Bake bubbling 40-45 min. Check after 30 min -- foil top or edges if crust gets too dark. Cool on wire rack at least 4 hours before serving.
Recipe Notes Can be made 1 day in advance. Cover and store at room temp up to 3 days.