Raspberry-Rhubarb Pie

1. 1

   Preheat oven to 400 degrees.

2. 2

   Put orange zest in food processor with sugar and mince , or chop finely by hand.

3. 3

   Mix zest with cornstarch and spread in pie shell. Arrange rhubarb on top.

4. 4

   Cover pie loosely with foil and bake 40 to 45 minutes, or until fruit is just tender. (It will continue cooking for a few minutes after it is removed from the oven.) Set aside to cool.

5. 5

   Place raspberries decoratively on top in concentric circles. Heat respberry preserves with water and lemon juice, and when almost cool, paint tops of raspberries with a pastry brush, covering all nooks and crannies, to achieve an even glaze.

6. 6

   Just before serving, dust lightly with sifted confectioners' sugar. If desired, serve with vanilla ice cream or a bowl of lightly whipped cream.

No additional tips available.