Rhubarb Crunch Pie

1. 1

   Heat oven to 400 degrees.

2. 2

   In a large bowl, mix rhubarb 3/4 cup sugar, tapioca and orange peel; let stand for 15 minutes.

3. 3

   Place pie crust in a 9 inch glass pie plate.

4. 4

   In a small bowl, mix flour and 1/2 cup sugar.

5. 5

   Cut in butter using a pastry blender (or 2 knives) until mixture resembles coarse crumbs.

6. 6

   Spoon rhubarb mixture into crust lined pie plate; sprinkle with topping.

7. 7

   Cover curst edge with strips of foil to prevent excessive browning.

8. 8

   Place foil or cookie sheet on oven rack in lowest position to catch any spills.

9. 9

   Bake 15 minutes. Reduce oven temp to 375 and bake 30 minutes longer.

10. 10

    Remove foil; bake 15 to 20 minutes longer or until browned and bubbly.

11. 11

    Cool 3 hours before serving.

No nutritional information available.

No additional tips available.