Fresh Rhubarb Pie

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 8 inches pastry dough, for 8-inch 2 crust pie
• 1 -1 1/4 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon grated orange peel (optional)
• 3 cups cut up rhubarb (1/2 inch pieces)
• 1 tablespoon butter
• 9 inches pastry dough, for 9-inch 2 crust
• 1 1/3-1 2/3 cups sugar
• 1/3 cup flour
• 1/2 teaspoon grated orange peel
• 4 cups cut up fresh rhubarb
• 2 tablespoons butter
• 10 inches pastry dough, for 10-inch 2 crust pie
• 1 3/4-2 cups sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon grated orange peel, if desired
• 5 cups cut up fresh rhubarb (1/2 inch pieces)
• 3 tablespoons butter or 3 tablespoons margarine

Recipe

• 1 heat oven to 425 degrees. prepare pastry. stir together sugar, flour
• 2 and orange peel. turn half the rhubarb into pastry lined pie pan;
• 3 sprinkle with half the sugar mixture. repeat with remaining rhubarb
• 4 and sugar; dot with butter. cover with top crust which has slits cut
• 5 in it; seal and flute. sprinkle with sugar. cover edge with 2 to 3
• 6 inch strip of aluminum foil to prevent excessive browning; remove foil
• 7 last 15 minutes of baking.
• 8 bake 40 to 50 minutes or until crust is brown and juice begins to
• 9 bubble through slits in crust.
• 10 variation:.
• 11 rhubarb - strawberry pie.
• 12 substitute sliced fresh strawberries for half the rhubarb and use the
• 13 lesser amount of sugar.
• 14 personal note:.
• 15 when using frozen fruit make sure you thaw it completely and let it
• 16 completely drain before you measure it.
• 17 not enough rhubarb to make a pie make sauce. boil rhubarb with sugar
• 18 to taste and a little cinnamon or strawberries. serve with ice cream
• 19 or whipped cream or pound cake.