4 Cups rhubarb (1” slices)
1 3/4 Cups of sugar
1/3 Cups flour
1/4 Teaspoon salt
1/2 Teaspoon grated orange zest
2 Tablespoon butter
Pastry for two 9” pie crusts
Combine first five ingredients. Let stand 15 minutes. Meanwhile prepare pastry and line 9” inch pie plate with pastry. Fill with rhubarb mixture. Dot with butter. Adjust top crust. Cut slits and seal. Flute edges and bake at 400’ F. for 50 minutes.
If crust edges brown to quickly cover with foil part of the baking time.
This is the old fashioned apple pie, with a fabulous crust! The apples are just the right tartness, and again, the crust is why I eat the pie... It is outstanding!!!