RHUBARB PIE

Rhubarb Pie image

Combine MINUTE Tapioca and orange zest for extra oomph in this Rhubarb Pie recipe. Make Rhubarb Pie all summer with this easy recipe!

Provided by My Food and Family

Categories Recipes

Time 1h20m

Yield 10 servings

Number Of Ingredients 6

Ingredients

4 cups sliced rhubarb
1-1/4 cups sugar
2 Tbsp. MINUTE Tapioca
1 tsp. orange zest
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine, cut up

Steps:

Heat oven to 425°F.
Combine first 4 ingredients. Let stand 15 min.
Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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