Fresh Rhubarb Pie

• 8 inches pastry dough, for 8-inch 2 crust pie
• 1 -1 14 cup sugar
• 14 cup all-purpose flour
• 14 teaspoon grated orange peel (optional)
• 3 cups cut up rhubarb (1/2 inch pieces)
• 1 tablespoon butter
• 9 inches pastry dough, for 9-inch 2 crust
• 1 13-1 23 cups sugar
• 13 cup flour
• 12 teaspoon grated orange peel
• 4 cups cut up fresh rhubarb
• 2 tablespoons butter
• 10 inches pastry dough, for 10-inch 2 crust pie
• 1 34-2 cups sugar
• 12 cup all-purpose flour
• 12 teaspoon grated orange peel, if desired
• 5 cups cut up fresh rhubarb (1/2 inch pieces)
• 3 tablespoons butter or 3 tablespoons margarine

1. Heat oven to 425 degrees.
2. Prepare pastry.
3. Stir together sugar, flour
4. and orange peel.
5. Turn half the rhubarb into pastry lined pie pan;
6. sprinkle with half the sugar mixture.
7. Repeat with remaining rhubarb
8. and sugar; dot with butter.
9. Cover with top crust which has slits cut
10. in it; seal and flute.
11. Sprinkle with sugar.
12. Cover edge with 2 to 3
13. inch strip of aluminum foil to prevent excessive browning; remove foil
14. last 15 minutes of baking.
15. Bake 40 to 50 minutes or until crust is brown and juice begins to
16. bubble through slits in crust.
17. Variation:.
18. Rhubarb - Strawberry Pie.
19. Substitute sliced fresh strawberries for half the rhubarb and use the
20. lesser amount of sugar.
21. Personal Note:.
22. When using frozen fruit make sure you thaw it completely and let it
23. completely drain before you measure it.
24. Not enough rhubarb to make a pie make sauce.
25. Boil rhubarb with sugar
26. to taste and a little cinnamon or strawberries.
27. Serve with ice cream
28. or whipped cream or pound cake.

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Taken from www.food.com/recipe/fresh-rhubarb-pie-424378 (may not work)