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Mandarin-Rhubarb Pie |
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Serves: 6 Print this Recipe1 recipe for Lard Pastry (see January) 3 cups rhubarb 1/2 -inch sliced fresh 1 11-ounce can mandarin orange segments well drained 1 teaspoon orange rinds grated 1/2 cup sugar 1/4 cup flour 1/4 teaspoon salt 2 eggs 3/4 cup light corn syrup 1 tablespoon butter real, melted Milk for brushing Sugar for sprinkling Heat oven to 450° F. Divide pastry into 2 balls, one slightly larger. Roll out larger portion; fit into 10-inch pan. Trim dough 1/2 -inch beyond outer rim. Roll out remaining pastry 1/8 -inch thick; cut into 3/4 -inch strips. Place rhubarb in pie crust; cover with mandarin orange segments. Combine grated orange rind, sugar, flour, salt, eggs, corn syrup, and melted butter. Beat well, until free from lumps; pour over rhubarb and oranges. Brush edges of pastry with milk. Arrange strips of pastry over filling in lattice pattern and seal to edge. Turn edge of pastry in and over ends of strips. Flute to form high rim. Brush all exposed pastry with milk and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350° F; bake for 1 hour or until set and rhubarb is tender. If pastry browns before rhubarb is tender, place a piece of foil lightly over top. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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