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Title: Fresh Rhubarb Pie
Categories: Pie Dessert Fruit
Yield: 6 Servings
| 1 1/3 | c | Sugar |
| 1/3 | c | Flour |
| 1/2 | ts | Grated orange peel |
| 1/8 | ts | Salt |
| 4 | c | Rhubarb, cut in 1/2-inch pieces |
| 2 | tb | Butter |
Pastry for a 2-crust pie
Combine sugar, flour, ornage peel, and salt. Add to rhubarb. Place in a pastry-lined 9-inch pie pan and dot with butter. Install top crust (a lattice top is attractive and flute edges to make a high-standing rim. Cut vents in solid top. Bake in hot oven (425 F) 40 to 50 minutes, or until juice begins to bubble through the vents and crust is golden brown. Cool partially before serving.
VARIATIONS: Spiced Rhubarb Pie: Omit the grated orange peel and add 1/4 teaspoon nutmeg.
Pineapple-Rhubarb Pie: Substitute 1 cup drained crushed pineapple for 1 cup rhubarb.
[ FARM JOURNAL Complete Pie Cookbook; 1965 ]
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