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Fresh Rhubarb Pie

Pastry for 2 crust pie
1 1/3 cup sugar
1/3 cup flour or 2 Tbsp tapioca
1/2 tsp. grated orange peel, optional
1/2 tsp salt, optional
4 cup rhubarb, cut in 1/2" pieces
1 to 2 Tbsp butter

Combine sugar, flour, orange peel and salt. Add to rhubarb. Place
in pastry lined pan and dot with butter. Adjust top crust and cut
vents. If desired, brush milk or water on the top crust and sprinkle
with a little sugar.

Bake at 425F oven 40-50 min or until juice is starting to bubble
out of the vents, and the crust is browned.

Note: If your rhubarb is not the red variety, you can add a couple
drops of red food coloring to make it a prettier pie.

Variation: Omit orange peel and add 1/4 tsp. ground nutmeg.

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