Fresh Rhubarb Pie

1. 1

   Roll half of pastry to 18 inch thickness on a lightly floured surface.

2. 2

   Place in a 9-inch pieplate; trim off excess pastry along edges.

3. 3

   Cover with plastic wrap, and chill until ready to fill.

4. 4

   Combine sugar, cornstarch, and nutmeg in a heavy saucepan, stirring to blend cornstarch well.

5. 5

   Stir in orange rind, juice, and butter.

6. 6

   Cook over medium heat, stirring constantly, until thickened and bubbly.

7. 7

   Stir in rhubarb.

8. 8

   Spoon rhubarb mixture into prepared pastry shell.

9. 9

   Roll remaining pastry to 18 inch thickness; cut into 1/2-inch strips.

10. 10

    Arrange strips, lattice fashion, across top of pie.

11. 11

    Trim strips even with edges; fold edges under and flute.

12. 12

    Bake at 425F (220C) for 10 minutes.

13. 13

    Reduce heat to 350F (180C) and bake an one 9-inch pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.