Rhubarb Pie

By jab120638

Ingredients

• Orange Pastry Filling
• 1 pkg (10 oz) piecrust 1% cups sugar
• Pastry for 1-crust pie 4 cups rhubarb, cut in
• %-inch pieces (about
• l3/t lb)
• 2 cups sliced fresh
• strawberries (1 pint)
• 1 . tablespoon lemon juice Granulated sugar 3 drops red food color
• 1 . Make pastry; form into a ball. Wrap in waxed paper; refrigerate until ready to roll out.
• 2 . Preheat oven to 400F. Lightly combine rhubarb and strawberries in large bowl. Sprin- kle with lemon juice and red food color.
• 3 . In small bowl, combine sugar, tapioca, and nutmeg, mixing well. Toss lightly with fruit just until combined.
• 4 . Turn into an 8-by-8-by-2-inch baking dish: dot with butter.
• 5 . On lightly floured surface, roll pastry into a 10-inch square.
• 6 . Adjust pastry over top of baking dish. Trim edges slightly; turn under. Crimp edges, sealing pastry to edge of baking dish. With sharp knife, make gashes in center for steam vents. Sprinkle top with I tablespoon sugar.
• 7 . Bake 45 to 50 minutes, or until crust is golden-brown and fruit is tender. Serve warm, with vanilla ice cream, if desired.

Preparation

Step 1

1. Make pastry; form into a ball. Wrap in waxed paper; refrigerate until ready to roll out.
2. Preheat oven to 400F. Lightly combine rhubarb and strawberries in large bowl. Sprin- kle with lemon juice and red food color.
3. In small bowl, combine sugar, tapioca, and nutmeg, mixing well. Toss lightly with fruit just until combined.
4. Turn into an 8-by-8-by-2-inch baking dish: dot with butter.
5. On lightly floured surface, roll pastry into a 10-inch square.
6. Adjust pastry over top of baking dish. Trim edges slightly; turn under. Crimp edges, sealing pastry to edge of baking dish. With sharp knife, make gashes in center for steam vents. Sprinkle top with I tablespoon sugar.
7. Bake 45 to 50 minutes, or until crust is golden-brown and fruit is tender. Serve warm, with vanilla ice cream, if desired.