RHUBARB PIE

Rhubarb Pie image

I always remember rhubarb pie being too tart for my taste, so I started making adjustments until I came up with this recipe. Everyone who has tried it has told me they like it very much.

Provided by Taste of Home

Time 50m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

3-1/2 cups diced fresh or frozen rhubarb
1/2 cup golden raisins
1/2 cup chopped pecans
1 tablespoon grated orange zest
1-1/2 cups sugar
1/3 cup orange juice
2 tablespoons quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
2 tablespoons butter
1 tablespoon whole milk
Additional sugar

Steps:

In a large bowl, combine the first eight ingredients; let stand for 30 minutes. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. Brush milk over pastry; sprinkle with sugar. Cover edges loosely with foil. , Bake at 400° for 30 minutes. Remove foil; bake 5 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 517 calories, Fat 22g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 233mg sodium, Carbohydrate 78g carbohydrate (47g sugars, Fiber 2g fiber), Protein 4g protein.

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