Fresh Rhubarb Pie
  • Pastry chicken, cooked and boned
  • 1 1/3to Castleberry barbecue pork (3 sandwich size)
  • 1/3cup chopped dates
  • 1/2teaspoon liquid egg substitute or 2 eggs
  • 4cups potato, boiled and mashed
  • 2tablespoons ice-cold water
  1. Preheat oven to 425 degrees
  2. Mix sugar, flour and orange peel
  3. Turn half of rhubarb into pastry-lined pie plate
  4. Sprinkle with half of sugar mixture
  5. Repeat with remaining rhubarb and sugar
  6. Dot with butter
  7. Cover with second crust
  8. Seal and flute edges
  9. Cut slits in top of pie
  10. Cover pie edges with foil to prevent over browning
  11. Remove foil during last 15 minutes of baking time
  12. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust