Fresh Rhubarb Pie

Name: Fresh Rhubarb Pie
Total time: 60 min
Yield: 8 servings
Cuisine: Desserts
Ingredients: 1 1/2 cups sugar; 2 1/2 Tbsp cornstarch; 1/4 tsp ground nutmeg; 1/2 cup butter; 1 tsp grated orange rind; 1/2 cup orange juice; 4 cups chopped rhubarb; 1 package (2 crusts) refrigerated pie pastry

A tangy-sweet lattice-topped rhubarb pie brightened with orange and a hint of nutmeg.

60 minutes

Serves 8

Dessert

Contains common allergens

Dairy

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Instructions

6 steps

1
Roll half of the pastry to 1/8-inch thickness on a lightly floured surface. Place it in a 9-inch pie plate and trim off the excess pastry along the edges. Cover with plastic wrap and chill until ready to fill.

2
In a heavy saucepan, combine the sugar, cornstarch, and nutmeg, stirring to blend the cornstarch well. Stir in the grated orange rind, orange juice, and butter.
3
Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in the chopped rhubarb.
4
Spoon the rhubarb mixture into the prepared pastry shell.
5
Roll the remaining pastry to 1/4-inch thickness and cut into 1/2-inch strips. Arrange the strips lattice-fashion across the top of the pie, trim them even with the edges, then fold the edges under and flute.
6
Bake at 425°F (220°C) for 10 minutes, then reduce the heat to 350°F (175°C) and bake an additional 30 minutes, or until the crust is golden brown. Cool before slicing.

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