Ingredients
-
3 1/2
-
1/2
-
1/2
-
1
-
1 1/2
-
1/3
-
2
-
1
-
2
-
1
-
-
-
-
-
Directions
Farmhouse Fresh: Orange – Rhubarb Pie,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.,Although, as a kid in rural Montana, used to LOVE eating rhubarb as soon as I could break a stalk off, later in life I lost that love! Didn’t even care for strawberry/rhubarb pie! HOWEVER, I’m slowly coming to the realization that there ARE some very nice things that can be done with it, & this pie is one of those! The taste of the rhubarb, in combination with the orange, raisin & roasted pecan flavors, is WONDERFUL (roasted nuts from a recent kitchen project)! My preference = If you MUST spoil this with something additional, spoil it with ice cream or frozen yogurt! However, it is a great taste treat just as it is slightly cooled from the oven! [Tagged, made & reviewed in the Please Review My Recipe cooking game]
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Bowl, Combine 'barb, Raisins, Nuts, Peel, Sugar, Juice, Tapioca, Nutmeg (optional); Let Stand 30 Minutes to Get Juicy. |
|
2
Done
|
While That Is "working" Prepare the Pie Crust. |
|
3
Done
|
Preheat Oven to 400. |
|
4
Done
|
Line Pie-Plate With Bottom Pastry; Pour in Filling; Dot With Butter. |
|
5
Done
|
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
Done
|
Brush Top With Milk, Sprinkle With Sugar. |
|
7
Done
|
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
Done
|
Cool on Wire Rack. |
|
9
Done
|
Serve as Is or With Whipped or Ice Cream. |
