| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies | 8 | Servings | ||
INGREDIENTS
| Pastry for double-crust 9-inch pie | ||
| 1 1/2 | c | Sugar |
| 2 1/2 | tb | Cornstarch |
| 1/4 | ts | Ground nutmeg |
| 1/2 | ts | Grated orange rind |
| 1/4 | c | Orange juice |
| 2 | tb | Butter or margarine |
| 4 | c | Sliced rhubarb |
INSTRUCTIONS
Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch 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 1/8-inch thickness; cut into 1/2-inch 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 9-inch pie. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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