Rhubarb Pie
1 1/4 cup sugar
1/4 cup corn starch
2 teaspoons orange rind
1/4 teaspoon salt
5 cups 1-inch pieces rhubarb
1 tablespoon margarine
Prepare favorite pastry for double crust 9" pie.
To make filling: Mix together dry ingredients. Toss with fruit and lemon juice, if used. Turn into pastry-lined pie plate. Dot with margarine. Make several slits in top crust. Cover pie with pastry; seal and flute edge. Bake in 425 oven 45 minutes or until crust is browned.
Note: 2 (1 pound, 4 ounce) packages frozen rhubarb, thawed and drained, may be substituted for fresh.
page revision: 1, last edited: 10 Nov 2009 02:07
