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Rubarb Pie Recpes (Recipes)

Rhubarb pie recpes (recipes) made with orange juice, two crusts, and mace or nutmeg.


* pastry for 2-crust 9-inch pie
* 1 1/2 pounds rhubarb, trimmed, washed
* 2 eggs
* 1 3/4 cups sugar
* 4 tablespoons flour
* 1/4 teaspoon mace or nutmeg
* dash salt
* 1/4 cup orange juice
* 1 tablespoon melted butter


Prepare pie pastry (mix or from scratch). Roll out half to a 12-inch round on a lightly floured surface. Fit pastry into a 9-inch pie plate. Trim overhang to about 1/2-inch. Cut rhubarb into 1-inch pieces (cut up rhubarb should measure about 4 cups) In a large bowl, beat eggs slightly; blend in sugar, flour, mace, salt, and orange juice. Stir in rhubarb, coating well with the batter. Spoon into the prepared pastry shell.

Roll out remaining pastry to an 11-inch round; cut several slits near the center to let steam escape then cover pie with pastry. Trim overhang to 1/2 inch and turn edges under, flush with rim; flute edge. Brush pastry with melted butter. If desired, sprinkle with a little sugar.

Place pie on a baking sheet to catch spillovers. Bake at 425° 50 minutes, or until pastry is golden and juices are bubbly. Cool completely on a wire rack, then cut into wedges.

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