Rhubarb Pie
9-Inch
1 1/3 to 1 2/3 cup 1/3 cup 1/2 teaspoon 4 cups 2 tablespoons	sugar all-purpose flour grated orange peel, if desired cut-up fresh rhubarb butter or margarine
10-Inch
1 3/4 to 2 cups 1/2 cup 1/2 teaspoon 5 cups 3 tablespoons	sugar all-purpose flour grated orange peel, if desired cut-up fresh rhubarb butter or margarine
Heat oven to 425. Prepare pastry. Stir together sugar, flour and orange peel. Turn half the rhubarb into pastry-lined pie pan; sprinkle with half the sugar mixture. Repeat with remaining rhubarb and sugar; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Sprinkle with sugar. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Ruhbarb-Strawberry Pie: Substitute sliced fresh strawberries for half the rhubarb and use the lesser amount of sugar.