Rhubarb Pie Prep: 35 min; Bake: 55 min Makes 8 servings Pastry for Two-Crust Pie 2 to 2 1/3 cups sugar 2/3 cup all-purpose flour 1 teaspoon grated orange peel, if desired 6 cups cut-up rhubarb (1/2 inch pieces) 1 tablespoon stick margarine or butter 1. Heat oven to 425 degreees. Prepare pastry 2. Mix sugar, flour and orange peel in large bowl. Stir in rhubarb. Turn into pastry-lined pie plate. Dot with margarine. Cover with top pastry that has slits cut in it; seal and flute. Sprinkle with sugar if desired. Cover edge with 2-to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking 3. Bake about 55 minutes or until crust is brown and juice begins to bubble through slits in crust. Cool in pie plate on wire rack. Serve warm if desired * 2 packages (16 ounces each) unsweetened frozen rhubarb, completely, thawed and drained, can be substituted for the cut-up rhubarb **Spreads with at least 65% vegetable oil can be substituted 1 Serving: Calories 515 (Calories from Fat 170); Fat 19g (Saturated 5g); Cholesterol 0mg; Sodium 290mg; Carbohydrate 84g (Dietary Fiber 3g); Protein 5g Two-Crust Pie Turn desired filling into pastry-lined pie plate, 9x11/4 inches. Turn overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so that steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from pie plate. Fold and roll top top edge under lower edge, pressing on rim to seal; flute. Or prepare Lattice Top (below) if desired Easy Lattice Top Place 5 to 7 strips on filling. Rotate the pie plate 1/4 turn and place 5 to 7 strips crosswise over top at right angles. Do not weave strips
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