Rhubarb Pie 2010 Recipe

Description

2010 Rhubarb Baking Contest Winner - 1st Place Pie Category and Grand Champion.

Ingredients

• Prepare your favorite pie pastry for a 9" double crust pie.
• 1 1/4 c. sugar
• 1 tsp. grated orange peel
• 2 Tbsp. MINUTE tapioca
• 4 c. rhubarb, 1/2 inch dice
• 2 Tbsp. unsalted butter
• 1 egg, beaten
• Coarse sugar

Instructions

Preheat oven to 400 F. Line 9" pie pan with pastry, reserving sufficient dough for the top crust.
In a large bowl, mix the sugar and orange peel. Add tapioca and stir until well mixed. Add sliced rhubarb. Let stand for fifteen minutes. Spoon into pie shell. Dot with butter.

Place top crust on and seal and crimp edges. Brush top with beaten egg and sprinkle lightly with coarse sugar.
Place in oven and bake until pie is oozing and top crust is a golden color, about 60 minutes.

Let pie cool well before serving, about 15 to 20 minutes.

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