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Categories:Viewed: 59 - Published at: 9 years ago
Ingredients
- 1 each pie shell (9 inch) 9 inch
- 1 1/2 cups sugar
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon nutmeg ground
- 1/2 teaspoon orange zest grated
- 1/4 cup orange juice
- 2 tablespoons butter
- 4 cups rhubarb sliced
Method
- Roll half of pastry to 18 inch thickness on a lightly floured surface.
- Place in a 9-inch pieplate; trim off excess pastry along edges.
- Cover with plastic wrap, and chill until ready to fill.
- Combine sugar, cornstarch, and nutmeg in a heavy saucepan, stirring to blend cornstarch well.
- Stir in orange rind, juice, and butter.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in rhubarb.
- Spoon rhubarb mixture into prepared pastry shell.
- Roll remaining pastry to 18 inch thickness; cut into 1/2-inch strips.
- Arrange strips, lattice fashion, across top of pie.
- Trim strips even with edges; fold edges under and flute.
- Bake at 425F (220C) for 10 minutes.
- Reduce heat to 350F (180C) and bake an one 9-inch pie.
