Fresh Rhubarb Pie

Ingredients

• 1⅓ cups sugar
• ⅓ cup flour
• ½ tsp grated orange peel
• ⅛ tsp salt
• 4 cups rhubarb, cut in ½-inch pieces
• 2 tbsp butter
• Pastry for a 2-crust pie

Directions

1. Combine sugar, flour, orange peel, and salt.
2. Add to rhubarb.
3. Place in a pastry-lined 9-inch pie pan and dot with butter.
4. Install top crust (a lattice top is attractive and flute edges to make a high-standing rim.
5. Cut vents in solid top.
6. Bake in hot oven (425 °F) 40 to 50 minutes, or until juice begins to bubble through the vents and crust is golden brown.
7. Cool partially before serving.

Variations

• Spiced rhubarb Pie: Omit the grated orange peel and add ¼ teaspoon nutmeg.
• Pineapple-rhubarb Pie: Substitute 1 cup drained crushed pineapple for 1 cup rhubarb.