Fresh Rhubarb Pie

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• pastry dough, for double-crust 9-inch pie
• 1 1/2 cups sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon orange rind, grated
• 1/4 cup orange juice
• 2 tablespoons butter or 2 tablespoons margarine
• 4 cups rhubarb, sliced

Recipe

• 1 roll half of pastry to 1/8-inch thickness on a lightly floured surface. place in a 9-inch pie plate; trim off excess pastry along edges.
• 2 cover with plastic wrap, and chill until ready to fill.
• 3 combine sugar, cornstarch and nutmeg in a heavy saucepan, stirring to blend cornstarch well.
• 4 stir in orange rind, juice and butter.
• 5 cook over medium heat, stirring constantly, until thickened and bubbly.
• 6 stir in rhubarb.
• 7 spoon rhubarb mixture into prepared pastry shell.
• 8 roll remaining pastry to 1/4-inch thickness; cut into 1/2-inch strips.
• 9 arrange strips, lattice fashioned, across top of pie. trim strips even with edges; fold edges under and flute. bake at 425°f or 10 minutes.
• 10 reduce heat to 350°f and bake an additional 30 minutes or until crust is brown.
• 11 enjoy!