Rhubarb Pie

Name: Rhubarb Pie
Ingredients: 3-1/2 cups diced fresh or frozen rhubarb; 1/2 cup golden raisins; 1/2 cup chopped pecans; 1 tablespoon grated orange zest; 1-1/2 cups sugar; 1/3 cup orange juice; 2 tablespoons quick-cooking tapioca; 1/4 teaspoon ground nutmeg; Pastry for double-crust pie (9 inches); 2 tablespoons butter; 1 tablespoon whole milk; Additional sugar

12 ingredients

3 steps

Ingredients

3-1/2 cups diced fresh or frozen rhubarb
1/2 cup golden raisins
1/2 cup chopped pecans
1 tablespoon grated orange zest
1-1/2 cups sugar
1/3 cup orange juice
2 tablespoons quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
2 tablespoons butter
1 tablespoon whole milk
Additional sugar

Directions

1

In a large bowl, combine the first eight ingredients; let stand for 30 minutes.
2

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. Brush milk over pastry; sprinkle with sugar. Cover edges loosely with foil.
3

Bake at 400° for 30 minutes. Remove foil; bake 5 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.