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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
3-1/2 cups diced fresh or frozen rhubarb |
1/2 cup golden raisins |
1/2 cup chopped pecans |
1 tablespoon grated orange peel |
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 milk |
additional sugar |
Directions:
1. In a large bowl, combine the first eight ingredients; let stand for 30 minutes.
2. 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.
3. 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. Yield: 6-8 servings.
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