Orange Rhubarb Pie Recipe

  • 3 1/2 cups diced fresh or frozen rhubarb, thawed
  • 1/2 cup golden raisins
  • 1/2 cup chopped pecans
  • 1 tablespoon grated orange peel
  • 1 1/2 cups sugar
  • 1/3 cup orange juice
  • 2 tablespoons quick-cooking tapioca
  • 1/4 teaspoon ground nutmeg
  • 1 Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter or margarine
  • 1 tablespoon milk
  • Additional sugar
  1. In a large bowl, combine the first eight ingredients. Let mixture stand for 30 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. Brush milk over pastry; sprinkle with sugar. Cover edges loosely with foil. Bake at 400 degrees F for 30 minutes. Remove oil; bake 5 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.