Farmhouse Fresh: Orange - Rhubarb Pie

• 3 1/2 cups diced rhubarb (fresh or frozen)
• 1/2 cup golden raisin
• 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 (9 inch) pastry for double-crust pie
• 2 tablespoons butter
• 1 tablespoon milk
• baker's sugar (large crystals)

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.

rhubarb, golden raisin, pecans, sugar, orange juice, tapioca, pastry, butter, milk, s sugar

Taken from www.food.com/recipe/farmhouse-fresh-orange-rhubarb-pie-280600 (may not work)