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Orange Rhubarb Pie

SUBMITTED BY: Lucille Boorsma

"I always remember rhubarb pie being too tart for my taste, so I started making adjustments until I came up with this recipe. Everyone who has tried it has told me they like it very much."
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PREP TIME  15 Min
COOK TIME  35 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 3 1/2 cups diced fresh or frozen rhubarb, thawed
  • 1/2 cup golden raisins
  • 1/2 cup chopped pecans
  • 1 tablespoon grated orange peel
  • 1 1/2 cups sugar
  • 1/3 cup orange juice
  • 2 tablespoons quick-cooking tapioca
  • 1/4 teaspoon ground nutmeg
  • 1 Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter or margarine
  • 1 tablespoon milk
  • Additional sugar

DIRECTIONS

  1. In a large bowl, combine the first eight ingredients. Let mixture stand for 30 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. Brush milk over pastry; sprinkle with sugar. Cover edges loosely with foil. Bake at 400 degrees F for 30 minutes. Remove oil; bake 5 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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