FRESH RHUBARB PIE
Make and share this Fresh Rhubarb Pie recipe from Food.com.
Provided by Lisa_Roy
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; 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 1/4-inch thickness; cut into 1/2-inch strips.
- Arrange strips, lattice fashioned, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425°F or 10 minutes.
- Reduce heat to 350°F and bake an additional 30 minutes or until crust is brown.
- ENJOY!
Nutrition Facts : Calories 196.9, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 28.5, Carbohydrate 43.4, Fiber 1.2, Sugar 38.8, Protein 0.7
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