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Recipe : Entry # 5405
Mrs. Johnny Dubose
Recipe Title
Fresh Rhubarb Pie
Recipe Theme
Covington EC
Pastry for 9-inch 2-crust pie
1 1/3 to 1 2/3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon grated orange peel
4 cups rhubarb, 1/2-inch pieces
2 tablespoons butter or margarine
Preheat oven to 425 degrees. Mix sugar, flour and orange peel. Turn half of rhubarb into pastry-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining rhubarb and sugar. Dot with butter. Cover with second crust. Seal and flute edges. Cut slits in top of pie. Cover pie edges with foil to prevent over browning. Remove foil during last 15 minutes of baking time. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.