Orange Blossom Rhubarb Pie
|Pastry||1 (for 1 deep double crust pie)|
|Sugar||3⁄4 Cup (12 tbs)|
|Grated orange rind||1⁄2 Teaspoon|
|Pink rhubarb||4 Cup (64 tbs), cut in 1/2 inch pieces|
|Frozen orange juice||1 Tablespoon, undiluted|
Roll out two thirds of the pastry and fit into a deep 9-inch pie plate.
Trim the edge.
Combine flour thoroughly with the sugar and orange rind.
Pour over the rhubarb and toss with a fork.
Scrape into the prepared pie plate.
Spread evenly, sprinkle with orange juice and dot with butter.
Dampen pastry edge.
Roll out remaining pastry into a 10-inch circle and with a 1/2- to 3/4-inch cutter cut out evenly spaced fancy openings.
Save the cutouts.
We used a tiny flower-shaped aspic cutter, but the small round top of a salt shaker will do for an attractive polka-dot effect.
Fold pastry in half and lift to the centre top of the pie.
Flip folded part over remaining exposed fruit and press edges together.
Fold edge under bottom crust.
Lift up the pressed edges and fold the overhanging 1/2 inch of pastry under.
Flatten the edge slightly and flute or crimp.
Brush the top with ice water and set a few of the reserved cutouts on solid sections of the top.
Sprinkle with sugar.
Bake at 425F to 450F for 25 minutes, then reduce heat to 350F and bake 20 to 30 minutes longer or until rhubarb is tender.
Cool slightly before cutting.