Fresh Rhubarb Pie

Directions

1. 1
   Roll half of pastry to 18 inch thickness on a lightly floured surface.
2. 2
   Place in a 9-inch pieplate; trim off excess pastry along edges.
3. 3
   Cover with plastic wrap, and chill until ready to fill.
4. 4
   Combine sugar, cornstarch, and nutmeg in a heavy saucepan, stirring to blend cornstarch well.
5. 5
   Stir in orange rind, juice, and butter.
6. 6
   Cook over medium heat, stirring constantly, until thickened and bubbly.
7. 7
   Stir in rhubarb.
8. 8
   Spoon rhubarb mixture into prepared pastry shell.
9. 9
   Roll remaining pastry to 18 inch thickness; cut into 1/2-inch strips.
10. 10
    Arrange strips, lattice fashion, across top of pie.
11. 11
    Trim strips even with edges; fold edges under and flute.
12. 12
    Bake at 425F (220C) for 10 minutes.
13. 13
    Reduce heat to 350F (180C) and bake an one 9-inch pie.