A stunning seasonal dessert that perfectly balances the assertive tartness of rhubarb with the bright, citrusy notes of fresh orange. The lattice top ensures a crisp crust and a beautiful presentation.
pastry for a double crust pie
1-1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 bunch (1 pound) rhubarb cut in 1-1/2 inch lengths
2 teaspoon grated orange rind (or 1 teaspoon grated lemon rind)
juice of one orange
2 tablespoons butter
1 tablespoon milk for brushing
1 tablespoon sugar for garnish
1. Divide the pastry into unequal halves. Roll out the larger portion and fit into a 9-inch pie pan. Trim the pastry 1/2 inch beyond the rim of the pan.
2. Roll out the remaining pastry to 1/8-inch thickness and cut into strips about 3/4 inch wide.
3. Mix the sugar, cornstarch, and salt. Add the rhubarb, rind, and juice and toss until well mixed. Tint pink if desired and turn into the pastry shell.
4. Dot the filling with small pieces of butter.
5. Arrange the pastry strips over the pie in a lattice pattern, securing it to the pie shell firmly and fluting the pie shell and strips together to form a high rim.
6. Brush the pastry lattice lightly with milk and sprinkle the extra sugar over the top.
7. Bake in a preheated 400 degrees F oven for 50-60 minutes, or until the filling has thick bubbles that do not break easily.
Ensure the rhubarb is cut into uniform pieces for even cooking.
If the crust edges brown too quickly, cover them with aluminum foil.
Let the pie cool completely (at least 3-4 hours) before slicing to allow the filling to set.