Rhubarb Pie
INGREDIENTS:
Pastry for double crust 9 inch pie
1 1/4 cups sugar
1/4 cup corn starch
2 teaspoon orange rind
1/4 teaspoon salt
5 cups of 1-inch cubed rhubard
Mix together dry ingredients. Toss with fruit, turned into pastry lined pan. Dot with margarine. Make several slits in top crust, cover top of pie with crust, seal and flute, bake in 425 degrees oven for 45 minutes