Rhubarb Pie

• 4 cups sliced rhubarb
• 1-1/4 cups sugar
• 2 Tbsp. MINUTE Tapioca
• 1 tsp. orange zest
• 1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
• 1 Tbsp. butter or margarine, cut up

1. Heat oven to 425F.
2. Combine first 4 ingredients.
3. Let stand 15 min.
4. Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture.
5. Dot with butter.
6. Cover with remaining crust; seal and flute edge.
7. Cut several slits in top crust to allow steam to escape.
8. Bake 45 to 50 min.
9. or until juices form bubbles that burst slowly.
10. Cool.

rhubarb, sugar, tapioca, orange zest, ready, butter

Taken from www.kraftrecipes.com/recipes/rhubarb-pie-54085.aspx (may not work)