Farmhouse Fresh: Orange - Rhubarb Pie

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• 3 1/2 cups diced rhubarb (fresh or frozen)
• 1/2 cup golden raisin
• 1/2 cup chopped pecans
• 1 tablespoon grated orange peel
• 1 1/2 cups sugar
• 1/3 cup orange juice
• 2 tablespoons quick-cooking tapioca
• 1 (9 inch) pastry for double-crust pie
• 2 tablespoons butter
• 1 tablespoon milk
• baker's sugar (large crystals)

Recipe

• 1 in a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
• 2 while that is "working" prepare the pie crust.
• 3 preheat oven to 400.
• 4 line pie-plate with bottom pastry; pour in filling; dot with butter.
• 5 roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative vent-holes in the top, lay those pieces artfully over the crust.
• 6 brush top with milk, sprinkle with sugar.
• 7 cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
• 8 cool on wire rack.
• 9 serve as is or with whipped or ice cream.