Title: Rhubarb-Orange Pie
Categories: Pie Dessert
Yield: 6 Servings

2		Eggs
1 3/4	c	Sugar
1/4	c	Flour
1/8	ts	Nutmeg or mace
1/4	c	Orange juice
4	c	Cut-up rhubarb (1 1/2 pounds)

Pastry for 2-crust pie

Beat eggs in a large bowl; add sugar, flour, nutmeg, and orange juice; stir in rhubarb. Turn into pastry-lined 9-inch pie pan. Adjust top crust and cut vents. Bake in hot oven (425 F) 50 minutes, or until crust is browned and juices bubble in vents. Cool.

[ FARM JOURNAL's Complete Pie Cookbook; 1965 ]

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