Mandarin-Rhubarb Pie

Serves: 6
Total Calories: 261


1 recipe for Lard Pastry (see January)
3 cups rhubarb 1/2 -inch sliced fresh
1 (11-ounce) can mandarin orange segment well drained
1 teaspoon orange rind 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.

Nutritional Facts:

Serves: 6
Total Calories: 261
Calories from Fat: 26

This Mandarin-Rhubarb Pie recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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