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Rhubarb Pie

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

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

Make It

HEAT oven to 425°F.

COMBINE first 4 ingredients. Let stand 15 min.

LINE 9-inch pie plate with 1 crust as directed on package for two-crust pie; 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 min. 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 the tapioca to 1/4 cup.
Size Wise
Save room for this special-occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods beforehand.
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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