Rhubarb Pie

Prepare bottom and top crusts. Top crust may be rolled in advance and, if desired, lattice strips cut. They should be covered with plastic wrap or waxed paper to keep them from drying out.

Cut the long stalks of rhubarb into 1/2-inch or smaller pieces (4 cups). (It takes only seconds to push a cluster of stalks through the slicing blade of a food processor.)

Stir together the sugar, flour and orange peel in a small bowl. Pour the orange juice over the rhubarb pieces.

Heat oven to 425°F.

Spread half the rhubarb pieces over the crust; sprinkle with half the sugar mixture. Repeat with remaining rhubarb and sugar. Dot with butter.

Roll out the remaining dough into a circle slightly larger than the diameter of the pan. Cut decorative slits in the dough. Fold to move or roll onto a rolling pin to carry. Dampen the edge of the lower crust with moisture from pie or with water. Cover pie with top crust. Seal with the fingers. Flute a decorative edge between forefingers or with a fork. Sprinkle sugar over the crust.

Place the pie on the lower shelf of the hot oven. Reduce heat after 15 minutes to 375°F and continue baking for 45 to 50 minutes. If crust edge browns excessively during the later part of the baking, wrap a length of 3 inch wide foil around the edge to protect it.

Bake until crust is brown and the juices begin to bubble through the slits in the crust, about 1 hour total. Remove from the oven and place on a rack to cool. Ideally, rhubarb pie should be served slightly warm and perhaps topped the small scoop of ice cream or large dab of whipped cream.