3 cups rhubarb, cut in 1/4-inch pieces
1 pint raspberry jam*
3 tablespoons cornstarch
1/3 cup fresh orange juice
1 teaspoon orange peel
Double shell pie crust (recipe below)
Mix filling and let set for 15 minutes.
Place 1 pie crust into a deep dish 9-inch pan. Add filling. Wet edges of pie crust. Top with 2nd crust. Seal edges with tip of fork and press edges all the way around. Bake at 400 degrees for 20 minutes. Reduce heat to 350 and bake 30 minutes longer.
* 3 cups fresh raspberries and 3/4 cup sugar can be used in place of 1 pint of jam. I use the jam and frozen rhubarb in the winter and fresh in the summer when rhubarb and raspberries are coming out of my ears!
Double Pie Crust:
2 cups flour
1 teaspoon salt
1/3 cup shortening
1/3 cup butter
5 to 7 tablespoons water
Sift flour and salt; cut in shortening and butter until pieces are the size of small peas. Add water 1 tablespoon at a time and form into a ball. Shape into two pie crusts by rolling each to fit your pie pan.
Barbara Sellner, Sleepy Eye, Minn.