Rhubarb Pie

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

1. In a large bowl, combine the first eight ingredients; let stand for 30 minutes.
2. 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.
3. Bake at 400u0b0 for 30 minutes. Remove foil; bake 5 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

frozen rhubarb, golden raisins, pecans, orange zest, sugar, orange juice, tapioca, ground nutmeg, pastry, butter, milk, sugar

Taken from www.tasteofhome.com/recipes/rhubarb-pie/ (may not work)