Rhubarb pie

 
                                Rhubarb Pie
 
 Recipe By     : Betty Crocker's Cookbook
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Dessert                          Fruit
                 Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Pastry for 9-inch Two-Crust Pie
    2                    to
    2 1/3  Cups          sugar
      2/3  Cup           all-purpose flour
    1      Teaspoon      grated orange peel
                         if desired
    6      Cups          Rhubarb -- Cut 1/2 Inch Thick
    1      Tablespoon    margarine or butter
                         * Substitute
    2      Packages       -- (16 ounces each)
                         unsweetened frozen rhubarb
                         completely thawed and drained.
 
 Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and orange 
 peel in large bowl; stir in rhubarb. Turn into pastry lined plate. 
 Dot with margarine. Cover with top crust that has slits cut in it; 
 seal and flute. 
 Sprinkle with sugar if desired. Cover edge with 2- to 3-inch strip of 
 aluminum foil to prevent excessive browning. Remove foil during last 
 15 minutes of baking.
 Bake about 55 minutes or until crust is brown and juice begins to 
 bubble through slits in crust.
  8 SERVINGS; 505 CALORIES PER SERVING.
  
 
 
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