Classic Rhubarb Pie

Pastry for 2-crust pie
1 1/3 cups sugar
1/3 cup flour
1/2 teaspoon grated orange or lemon peel (optional)
1/8 teaspoon salt
4 cups (1/2-inch pieces) rhubarb
2 tablespoons butter

Combine the sugar, flour, orange or lemon peel (if using) and salt). Toss this dry mixture with the rhubarb, then pile it into a pastry-lined 9-inch pie pan and dot with the butter.

Place the top crust over the filling and flute the edges to make a high-standing rim, if possible. With a sharp knife, cut vents in the top crust.

Bake in a 425 degree F. Oven for 40 to 60 minutes, or until the juice begins to bubble through the vents and the crust is golden brown.

STRAWBERRY-RHUBARB PIE VARIATION: Reduce the sugar to 1 1/4 cups, omit the orange/lemon peel, decrease the rhubarb to 2 cups and add 2 cups sliced fresh strawberries. When arranging the rhubarb and strawberries in the pie shell, layer in 1 cup of each, then sprinkle with half of the sugar/flour mixture. Repeat with remaining rhubarb and strawberries and remaining sugar mixture.

— Recipe from "Farm Journal's Complete Pie Cookbook," edited by Nell B. Nichols and the Farm Journal Food Staff.

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