Farmhouse Fresh: Orange - Rhubarb Pie

Ingredients

• 3 1/2 cups diced rhubarb (fresh or frozen)
• 1/2 cup golden raisin
• 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 (9 inch)  pastry for double-crust pie
• 2 tablespoons butter
• 1 tablespoon milk
• baker's sugar (large crystals)

Directions

1. 1

   In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.

2. 2

   While that is "working" prepare the pie crust.

3. 3

   Preheat oven to 400.

4. 4

   Line pie-plate with bottom pastry; pour in filling; dot with butter.

5. 5

   Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.

6. 6

   Brush top with milk, sprinkle with sugar.

7. 7

   Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).

8. 8

   Cool on wire rack.

9. 9

   Serve as is or with whipped or ice cream.