Easy Rhubarb Pie

Name: Easy Rhubarb Pie
Ingredients: 1 sheet refrigerated pie pastry; 1-1/4 cups sugar, divided; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 3 tablespoons orange juice concentrate; 2 egg yolks; 1 tablespoon butter, melted; 3 cups sliced fresh or frozen rhubarb, thawed and drained; 3 egg whites; 1/4 cup chopped walnuts

10 ingredients

3 steps

Ingredients

1 sheet refrigerated pie pastry
1-1/4 cups sugar, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons orange juice concentrate
2 egg yolks
1 tablespoon butter, melted
3 cups sliced fresh or frozen rhubarb, thawed and drained
3 egg whites
1/4 cup chopped walnuts

Directions

1

Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate coated with cooking spray; trim and flute edges. In a large bowl, combine 1 cup sugar, flour and salt. Stir in the juice concentrate, yolks and butter; mix well. Add rhubarb.
2

In a bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold into rhubarb mixture. Pour into pie shell. Sprinkle with nuts.
3

Bake at 375° for 15 minutes. Reduce heat to 325°; bake 40-45 minutes longer or until golden. Cover loosely with foil during the last 10 minutes if crust is browning too quickly. Cool on a wire rack for 1 hour. Store in the refrigerator.