Recipe - Fresh Rhubarb Pie

Pastry for doublecrust
9inch pie
1 One half cup Sugar
2 One half tablespoon Cornstarch
One fourth teaspoon Ground nutmeg
One half teaspoon Grated orange rind
One fourth cup Orange juice
2 tablespoon Butter or margarine
4 cup Sliced rhubarb

Roll half of pastry to 1/8inch thickness on a lightly floured surface.
Place in a 9inch pieplate; trim off excess pastry along edges. Cover with
plastic wrap, and chill until ready to fill.

Combine sugar, cornstarch, and nutmeg in a heavy saucepan, stirring to
blend cornstarch well. Stir in orange rind, juice, and butter. Cook over
medium heat, stirring constantly, until thickened and bubbly. Stir in
rhubarb. Spoon rhubarb mixture into prepared pastry shell.

Roll remaining pastry to 1/8inch thickness; cut into 1/2inch strips.
Arrange strips, lattice fashion, across top of pie. Trim strips even with
edges; fold edges under and flute. Bake at 425°F for 10 minutes. Reduce
heat to 350°F and bake an additional 30 minutes or until crust is browned.

Yield: one 9inch pie.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on May 02,
1998