Rhubarb Crunch Pie

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 5 cups sliced fresh rhubarb
• 3/4 cup sugar
• 3 tablespoons quick-cooking tapioca
• 2 teaspoons grated orange peel
• 1 refrigerated pie crust, softened
• 1/2 cup flour
• 1/2 cup sugar
• 6 tablespoons cold butter

Recipe

• 1 heat oven to 400 degrees.
• 2 in a large bowl, mix rhubarb 3/4 cup sugar, tapioca and orange peel; let stand for 15 minutes.
• 3 place pie crust in a 9 inch glass pie plate.
• 4 in a small bowl, mix flour and 1/2 cup sugar.
• 5 cut in butter using a pastry blender (or 2 knives) until mixture resembles coarse crumbs.
• 6 spoon rhubarb mixture into crust lined pie plate; sprinkle with topping.
• 7 cover curst edge with strips of foil to prevent excessive browning.
• 8 place foil or cookie sheet on oven rack in lowest position to catch any spills.
• 9 bake 15 minutes. reduce oven temp to 375 and bake 30 minutes longer.
• 10 remove foil; bake 15 to 20 minutes longer or until browned and bubbly.
• 11 cool 3 hours before serving.