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Recipe for 1 pie crust
1 9-inch unbaked pie shell
1 cup flour
1/2 tsp. salt
1/3 cup lard
2 tbsp. water

Rhubarb filling
2 cups chopped Rhubarb
2 tbs butter
1/4 cup maple syrup
2 tbs flour

Maple Cream
1-1/2 cup Heavy Cream
1/3 cup flour
1-1/2 cup Vermont Maple Syrup (B is best)
2 Tablespoons butter
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Make piecrust like you Grandmother taught you, set aside. In heavy saucepan combine rhubarb, butter and syrup. Cook over medium heat until water comes out of rhubarb and mixture starts to reduce. Stir in flour, cook a few more minutes and set aside. In another heavy saucepan whisk together heavy cream, syrup, flour, butter, salt and pepper. Cook over medium heat until mix starts to thicken. Do not boil. Preheat oven to 375º. Add rhubarb mix to pie pan bottom. Spread evenly. Add Maple Cream on top of rhubarb. Gently swirl with fork. Bake 30 minutes until crust edge and some of top of pie have color. Chill on wire rack and refrigerate before serving.

Ken Bora, Bora's Maple Works, Monkton