Recipe(tried): Deep Dish Rhubarb Pie

DEEP DISH RHUBARB PIE

CREAM CHEESE PASTRY:
3 oz. cream cheese, softened
1 1/4 cup flour, divided
6 tbsp butter
1/2 tsp salt
FILLING:
2 lbs rhubarb
1 cup sugar
1/2 cup light corn syrup
7 tbsp butter, divided

CREAM CHEESE PASTRY:
Mix cream cheese with butter until fluffy. Add 3/4 cup flour and salt, with a fork. Refrigerate until chilled.

FILLING:
Wash the rhubarb; trim and cut into 1-inch pieces (6 cups). Toss with 1/4 cup of the flour and turn into an 8x8x2 pan. Sprinkle 1/4 cup flour over rhubarb.

In small saucepan, mix sugar and corn syrup and bring to a boil, stirring constantly. Pour over rhubarb and dot with 1 tbsp of the butter.

Roll chilled Cream Cheese Pastry between waxed paper 1-inch bigger than pan. Place over rhubarb. Turn under 1-inch and crimp against the edge.

Bake at 425 degrees for 25 minutes.

Serve warm with whipped cream.