ORANGE - RHUBARB PIE by Barbara Vosburgh

 ORANGE - RHUBARB PIE                       by Barbara Vosburgh

Here's a tasty alternative to the usual strawberry-rhubarb pie.

4 cups rhubarb cut into 1/2 inch pieces (about 1 1/2 pounds rhubarb)

1 cup sugar

2 tablespoons quick-cooking tapioca

2 teaspoons finely shredded orange peel

             

1/3 cup strained orange juice

                   

Pastry for 9-inch lattice-top pie

            

2 tablespoons butter or margarine 

            

2 teaspoons sugar

In bowl, stir together the rhubarb, the 1 cup sugar, tapioca, and orange peel and juice.

Let stand15 minutes.

Roll out half of pastry and line 9-inch pie plate; fill with rhubarb mixture.

Dot with butter or margarine.

Roll out remaining pastry and cut lattice strips.

Top fruit with lattice crust; trim and crimp edges.

Sprinkle top of pie with remaining sugar.

Make in 375 degree oven for 45 to 50 minutes.

Cover edge with foil if crust browns too quickly.

Note: Be slightly generous with the tapioca. Pie may seem a bit juicy when it comes out of oven but it will thicken as it cools.