For a spiced pie, omit orange peel and add l/4 teasp numeg. For a pineapple-rhubarb, substitute 1 cup drained crushed pineapple (canned) for 1 cup rhubarb. My pie book has a variety of rhubarb pies but this is the one I make the most.
- Pastry for 2 crust pie
- l l/3 cups sugar (I usually use a little less)
- l/3 cup flour
- l/2 teasp grated orange peel
- l/8 teasp salt
- 4 cups (l/2" pieces) fresh rhubarb
- 2 tblsp butter
Combine sugar, flour, organe peel and salt. Add to rhubarb.
Place in pastry-lined 9" pie pan and dot with butter.
Adjust top crust (lattice style if preferred) and flute edges to make high-standing rim, cut vents.
Bake in hot oven (425) 40-50 mins of till juice begins to bubble through vents and crust if golden brown.
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Source: Complete Pie Cookbook
Submitted By: Dorothy Painter