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
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 425F for 10 minutes. Reduce
heat to 350F and bake an additional 30 minutes or until crust is browned.
Yield: one 9-inch pie.
Busted by Gail Shermeyer 4paws@netrax.net
Yields
8 Servings