Rhubarb-Orange Pie Recipe
Rhubarb-orange Pie made with this recipe looks nice in addition to tasting great! This Rhubarb-orange Pie, when served as a Dessert will always bring cheer to your table. I shall look forward to your comments on this recipe.
Ingredients
Pastry for 2-crust 9-inch pie
1 tbsp. sugar
1 tbsp. grated orange rind
1 1/2 to 2 cups sugar
1/3 cup flour
1/2 tsp. mace
4 cups cut-up rhubarb
1 tbsp. grated orange rind
2 tbsp. butter
Light cream
Sugar
Directions
Prepare pastry as usual except add 1 tbsp. sugar and 1 tbsp. grated orange rind to dry ingredients.
Heat oven to 425 degrees.
Line pie pan with half of pastry.
Combine 1 1/2 to 2 cups sugar (amount depends on how sweet you like your pie), flour and mace.
Add to rhubarb along with 1 tbsp. grated orange rind and toss together well.
Heap into pastry-lined pan.
Dot with butter.
Roll out remaining pastry and cover pie, fluting edge.
Cut slits in top crust.
Brush top pastry with cream (don't brush edge or it will burn) and sprinkle generously with sugar.
Cover edge with a strip of aluminum foil.
Bake 40 to 50 minutes or until crust is well browned and rhubarb is tender.
Serve slightly warm or cold.
Variation: If desired, spread hot pie with a mixture of 3/4 cup icing sugar, 1 1/2 tbsp. orange juice and 1 tbsp. grated orange rind for a glazed top.
Heat oven to 425 degrees.
Line pie pan with half of pastry.
Combine 1 1/2 to 2 cups sugar (amount depends on how sweet you like your pie), flour and mace.
Add to rhubarb along with 1 tbsp. grated orange rind and toss together well.
Heap into pastry-lined pan.
Dot with butter.
Roll out remaining pastry and cover pie, fluting edge.
Cut slits in top crust.
Brush top pastry with cream (don't brush edge or it will burn) and sprinkle generously with sugar.
Cover edge with a strip of aluminum foil.
Bake 40 to 50 minutes or until crust is well browned and rhubarb is tender.
Serve slightly warm or cold.
Variation: If desired, spread hot pie with a mixture of 3/4 cup icing sugar, 1 1/2 tbsp. orange juice and 1 tbsp. grated orange rind for a glazed top.
