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Rhubarb Pie

Rhubarb Pie recipe
photo by:kraft
MINUTE Tapioca and grated orange zest add body and flavor to this easy rhubarb pie.
30 min
1 hr 20 min
10 servings
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What You Need

qt.  (4 cups) sliced rhubarb
cups  sugar
Tbsp.  MINUTE Tapioca
tsp.  grated orange zest
pkg.  (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
Tbsp.  butter or margarine, cut up

Make It

PREHEAT oven to 425°F. Mix rhubarb, sugar, tapioca and orange zest in large bowl. Let stand 15 minutes.

PLACE 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.

BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Kraft Kitchens Tips

Fresh Strawberry-Rhubarb Pie
Prepare as directed, using 2 cups sliced rhubarb, 2 cups halved strawberries and increasing tapioca to 1/4 cup.
How to Make a Lattice-Top Pie Crust
Prepare and fill bottom crust as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of bottom crust over ends of strips. Seal and flute edge. Bake as directed.
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