|Sugar||3⁄4 Cup (12 tbs)|
|Grated orange rind||1⁄2 Teaspoon|
|Pink rhubarb||1 Pound|
|Frozen undiluted orange juice||1 Tablespoon|
Roll out 2/3 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.
Fold pastry in half, and lift to the center 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 425-450°F for 25 minutes; then reduce heat to 350°F and bake 20-30 minutes longer or until rhubarb is tender.
Cool slightly before cutting.
Note: For a clear thickened juice, use 2 tablespoons cornstarch in place of flour.