Fresh Rhubarb Pie



INGREDIENTS:

1 Double crust pastry/9-in

1 1/2 c  sugar   2 1/2 tb Cornstarch

1/4 ts Ground nutmeg

1/2 ts Grated orange rind

1/4 c  Orange juice

2 tb butter or margarine

4 c  Rhubarb; sliced

DIRECTIONS:

1. Roll half of pastry to 1/8-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 1/8-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 425 degrees
for 10 minutes.  Reduce heat to 350 degrees and bake an
one 9-inch pie.



Fresh Rhubarb Pie