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Fresh Rhubarb Pie

Pastry for double-crust 9" pie
1 1/2 cups sugar
2 1/2 Tbsp. cornstarch
1/4 tsp. ground nutmeg
1/2 tsp. grated orange rind
1/4 cup orange juice
2 Tbsp. butter or margarine
4 cups rhubarb, sliced

Roll half of pastry to 1/8-inch thickness on a lightly floured
surface. Place in a 9-inch pie plate; trim off excess pastry along
edges. Cover with plastic wrap, and chill until ready to fill.
Combine sugar, cornstarch and nutmeg in a heavy saucepan, stirring
to blend cornstarch well. Stir in orange rind, juice and butter.
Cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in rhubarb. Spoon rhubarb mixture into prepared
pastry shell. Roll remaining pastry to 1/4-inch thickness; cut
into 1/2-inch strips. Arrange strips, lattice fashioned, across
top of pie. Trim strips even with edges; fold edges under and
flute. Bake at 425 degrees for 10 minutes. Reduce heat to 350
degrees and bake an additional 30 minutes or until crust is brown.

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