Fresh Rhubarb Pie

• 1 each pie shell (9 inch) 9 inch
• 1 1/2 cups sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon nutmeg ground
• 1/2 teaspoon orange zest grated
• 1/4 cup orange juice
• 2 tablespoons butter
• 4 cups rhubarb sliced

1. Roll half of pastry to 18 inch thickness on a lightly floured surface.
2. Place in a 9-inch pieplate; trim off excess pastry along edges.
3. Cover with plastic wrap, and chill until ready to fill.
4. Combine sugar, cornstarch, and nutmeg in a heavy saucepan, stirring to blend cornstarch well.
5. Stir in orange rind, juice, and butter.
6. Cook over medium heat, stirring constantly, until thickened and bubbly.
7. Stir in rhubarb.
8. Spoon rhubarb mixture into prepared pastry shell.
9. Roll remaining pastry to 18 inch thickness; cut into 1/2-inch strips.
10. Arrange strips, lattice fashion, across top of pie.
11. Trim strips even with edges; fold edges under and flute.
12. Bake at 425F (220C) for 10 minutes.
13. Reduce heat to 350F (180C) and bake an one 9-inch pie.

pie shell, sugar, cornstarch, nutmeg ground, orange zest, orange juice, butter, rhubarb

Taken from recipeland.com/recipe/v/fresh-rhubarb-pie-37083 (may not work)