Farmhouse Fresh: Orange - Rhubarb Pie |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Nearly every farmhouse in Wisconsin has its own rhubarb patch; ours is nestled between the clothesline poles, along with tulips and daffodils. Rhubarb is LOADED with healthy nutrients-finding a delivery system is the trick (sugar helps!). Time noted does NOT including cooling time after the pie is baked. Ingredients:
3 1/2 cups diced rhubarb (fresh or frozen) |
1/2 cup golden raisin |
1/2 cup chopped pecans |
1 tablespoon grated orange peel |
1 1/2 cups sugar |
1/3 cup orange juice |
2 tablespoons quick-cooking tapioca |
1 (9 inch) pastry for double-crust pie |
2 tablespoons butter |
1 tablespoon milk |
baker's sugar (large crystals) |
Directions:
1. In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
2. While that is working prepare the pie crust.
3. Preheat oven to 400.
4. Line pie-plate with bottom pastry; pour in filling; dot with butter.
5. Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
6. Brush top with milk, sprinkle with sugar.
7. Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
8. Cool on wire rack.
9. Serve as is or with whipped or ice cream.
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