Rhubarb Pie

* Exported from MasterCook *

Rhubarb Pie

Recipe By : Betty Crocker's Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Dessert Fruit
Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pastry for 9-inch Two-Crust Pie
2 to
2 1/3 Cups sugar
2/3 Cup all-purpose flour
1 Teaspoon grated orange peel
if desired
6 Cups Rhubarb -- Cut 1/2 Inch Thick
1 Tablespoon margarine or butter
* Substitute
2 Packages -- (16 ounces each)
unsweetened frozen rhubarb
completely thawed and drained.

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and orange
peel in large bowl; stir in rhubarb. Turn into pastry lined plate.
Dot with margarine. Cover with top crust that has slits cut in it;
seal and flute.
Sprinkle with sugar if desired. Cover edge with 2- to 3-inch strip of
aluminum foil to prevent excessive browning. Remove foil during last
15 minutes of baking.
Bake about 55 minutes or until crust is brown and juice begins to
bubble through slits in crust.
8 SERVINGS; 505 CALORIES PER SERVING.



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