Raspberry-Rhubarb Pie

• 1 Orange not white pith
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 pastry shell Short Crust, * see note
• pastry shell or flaky
• 1 egg white beaten for glaze
• 1 pound rhubarb Fresh, cut 1" diag pieces
• 2 cups fresh raspberries
• 8 ounces seedless raspberry jam 1 jar
• 2 tablespoons water
• 1 tablespoon fresh lemon juice
• confectioners' sugar

1. Preheat oven to 400 degrees.
2. Put orange zest in food processor with sugar and mince , or chop finely by hand.
3. Mix zest with cornstarch and spread in pie shell. Arrange rhubarb on top.
4. Cover pie loosely with foil and bake 40 to 45 minutes, or until fruit is just tender. (It will continue cooking for a few minutes after it is removed from the oven.) Set aside to cool.
5. Place raspberries decoratively on top in concentric circles. Heat respberry preserves with water and lemon juice, and when almost cool, paint tops of raspberries with a pastry brush, covering all nooks and crannies, to achieve an even glaze.
6. Just before serving, dust lightly with sifted confectioners' sugar. If desired, serve with vanilla ice cream or a bowl of lightly whipped cream.

orange, sugar, cornstarch, pastry shell short crust, pastry shell, egg, rhubarb, fresh raspberries, raspberry, water, lemon juice, confectioners

Taken from www.yummly.com/recipe/Raspberry-Rhubarb-Pie-1670158 (may not work)