Fresh Rhubarb Pie

Ingredients

 * 1⅓ cups sugar
 * ⅓ cup flour
 * ½ tsp grated orange peel
 * ⅛ tsp salt
 * 4 cups rhubarb, cut in ½-inch pieces
 * 2 tbsp butter
 * Pastry for a 2-crust pie

Directions

 * 1) Combine sugar, flour, orange peel, and salt.
 * 2) Add to rhubarb.
 * 3) Place in a pastry-lined 9-inch pie pan and dot with butter.
 * 4) Install top crust (a lattice top is attractive and flute edges to make a high-standing rim.
 * 5) Cut vents in solid top.
 * 6) Bake in hot oven (425°F) 40 to 50 minutes, or until juice begins to bubble through the vents and crust is golden brown.
 * 7) Cool partially before serving.

Variations

 * Spiced rhubarb Pie: Omit the grated orange peel and add ¼ teaspoon nutmeg.
 * Pineapple-rhubarb Pie: Substitute 1 cup drained crushed pineapple for 1 cup rhubarb.