Farmhouse Fresh: Orange - Rhubarb Pie

Nearly every farmhouse in Wisconsin has its own rhubarb patch; ours is nestled between the clothesline poles, along with tulips and daffodils. Rhubarb is LOADED with healthy nutrients--finding a delivery system is the trick (sugar helps!). Time noted does NOT including cooling time after the pie is baked.

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 3 1⁄2 cups  diced rhubarb (fresh or frozen)
• 1⁄2 cup golden raisin
• 1⁄2 cup  chopped pecans
• 1  tablespoon  grated  orange peel
• 1 1⁄2 cups sugar
• 1⁄3 cup  orange juice
• 2  tablespoons quick-cooking tapioca
• 1 (9 inch)  pastry for double-crust pie
• 2  tablespoons butter
• 1  tablespoon milk
•  baker's sugar (large crystals)

Directions

1. In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
2. While that is "working" prepare the pie crust.
3. Preheat oven to 400.
4. Line pie-plate with bottom pastry; pour in filling; dot with butter.
5. Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
6. Brush top with milk, sprinkle with sugar.
7. Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
8. Cool on wire rack.
9. Serve as is or with whipped or ice cream.