Phyllo Chiffon Pie

1. 1

   Preheat oven to 400F.

2. 2

   Trim the leaves and ends from the rhubarb stalks and chop them into 1 inch pieces.

3. 3

   Place them in a bowl.

4. 4

   Add the pumpkin pie spice, orange rind and juice, and sugar, toss well to coat.

5. 5

   Turn the rhubarb into a 4 cup pie pan.

6. 6

   Melt the butter and brush it over the phyllo sheets.

7. 7

   Lift the sheets onto the pie pan, butter side up, and crumple them to form a chiffon effect, covering pie completely.

8. 8

   Place the dish on a baking sheet and bake for 20 minutes, until golden brown.

9. 9

   Reduce heat to 350F and bake for another 10-15 minutes until rhubarb is tender.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.