Fresh Rhubarb Pie

Yields:	1 pie
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

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Ingredients

1	each	pie shell (9 inch)	9 inch
1 1/2	cups	sugar
2 1/2	tablespoons	cornstarch
1/4	teaspoon	nutmeg	ground
1/2	teaspoon	orange zest	grated
1/4	cup	orange juice
2	tablespoons	butter
4	cups	rhubarb	sliced

Directions

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 425 degrees for 10 minutes.

Reduce heat to 350 degrees and bake an one 9-inch pie.

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Member Review

Sweet Potato & Red Pepper Salad

Very fast cooking, and all the materials are healthy, the whole wheat pasta,sweet potato,tomato, red pepper,garlic, hmmm and very yummy too, I can't wait to try it again tomorrow!

Reviewed by happyzhangbo