Rosy Rhubarb Pie
|Pastry||1 (For 2 Crust Pie)|
|Quick cooking tapioca||1 Tablespoon|
|Fresh rhubarb||1 3⁄4 Pound|
|Grenadine||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Teaspoon|
|Egg white||1 , beaten|
Prepare a 9-inch pie shell; roll out remaining pastry for top crust.
Sprinkle tapioca over bottom of pie shell.
Wash rhubarb, trim off leaves and ends of stems, and cut into 1-inch pieces to make 6 cups.
(Peel only if skin is tough.) Toss rhubarb with grenadine, then with a mixture of sugar, flour, salt, and orange peel.
Turn into pie shell, heaping slightly in center; dot with butter.
Complete as directed for a 2-crust pie.
Brush top lightly with egg white, then sprinkle with the 2 teaspoons sugar.
Bake at 450Â°F 15 minutes; reduce oven temperature to 375Â°F and bake 20 to 25 minutes, or until golden brown.