Rhubarb Pie

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Rhubarb Pie

 

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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