Rhubarb Pie Iii

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 pastry for a double-crust 9-inch pie
• 5 cups dried rhubarb
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon, ground
• 1/4 teaspoon nutmeg, ground
• 3 tablespoons quick-cooking tapioca
• 2 tablespoons butter
• 1 teaspoon lemon, rind of, grated

Recipe

• 1 preheat oven to 450°f.
• 2 roll half the pastry out on a floured surface and place into 9" pie pan.
• 3 mix the next seven ingredients together and place into pie crust.
• 4 roll other half of pie crust out and place over the top of the filling.
• 5 crimp edges attractively and pierce the top all over with a fork to let the steam escape.
• 6 bake at 450f for 15 minutes, reduce heat to 350f and continue baking for 30 additional minutes or until done.
• 7 remove to a cooling rack and serve once cooled.