pastry for 2-crust 9-inch pie
1 1/2 pounds rhubarb, trimmed, washed
1 3/4 cups sugar
4 tablespoons flour
1/4 teaspoon mace or nutmeg
1/4 cup orange juice
1 tablespoon melted butter
Preheat oven to 425 degrees.
1. Prepare pie pastry (mix or from scratch). Roll out half to a 12-inch round on a lightly floured surface. Fit pastry into a 9-inch pie plate. Trim overhang to about 1/2-inch.
2. Cut rhubarb into 1-inch pieces (cut up rhubarb should measure about 4 cups) In a large bowl, beat eggs slightly; blend in sugar, flour, mace, salt, and orange juice. Stir in rhubarb, coating well with the batter. Spoon into the prepared pastry shell.
3. Roll out remaining pastry to an 11-inch round; cut several slits near the center to let steam escape then cover pie with pastry. Trim overhang to 1/2 inch and turn edges under, flush with rim; flute edge. Brush pastry with melted butter. If desired, sprinkle with a little sugar.
4. Place pie on a baking sheet to catch spillovers. Bake at 425° 50 minutes, or until pastry is golden and juices are bubbly. Cool completely on a wire rack, then cut into wedges.