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  • 6servings
  • 80minutes
  • 677calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B6, C, D
MineralsCopper, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 828.06 ml diced rhubarb (fresh or frozen)

  2. 118 1/59 ml golden raisin

  3. 118 1/59 ml chopped pecans

  4. 14.79 ml grated orange peel

  5. 354.88 ml sugar

  6. 78.07 ml orange juice

  7. 29 1/28 ml quick-cooking tapioca

  8. 9 inch pastry for double-crust pie

  9. 29 1/28 ml butter

  10. 14.79 ml milk

  11. baker's sugar (large crystals)

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.

  2. While that is "working" prepare the pie crust.

  3. Preheat oven to 400.

  4. Line pie-plate with bottom pastry; pour in filling; dot with butter.

  5. 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. Brush top with milk, sprinkle with sugar.

  7. 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. Cool on wire rack.

  9. Serve as is or with whipped or ice cream.

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