Farmhouse Fresh: Orange - Rhubarb Pie

Recipe by Debber
READY IN: 1hr 20mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
  • While that is "working" prepare the pie crust.
  • Preheat oven to 400.
  • Line pie-plate with bottom pastry; pour in filling; dot with butter.
  • 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.
  • Brush top with milk, sprinkle with sugar.
  • 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).
  • Cool on wire rack.
  • Serve as is or with whipped or ice cream.
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