Farmhouse Fresh: Orange - Rhubarb Pie - cooking recipe

Ingredients

3 1/2 cups diced rhubarb (fresh or frozen)
1/2 cup golden raisin
1/2 cup chopped pecans
1 tablespoon grated orange peel
1 1/2 cups sugar
1/3 cup orange juice
2 tablespoons quick-cooking tapioca
1 (9 inch) pastry for double-crust pie
2 tablespoons butter
1 tablespoon milk
baker's sugar (large crystals)

Preparation

In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
While that is \"working\" prepare the pie crust.
Preheat oven to 400.
Line pie-plate with bottom pastry; pour in filling; dot with butter.
Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
Brush top with milk, sprinkle with sugar.
Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
Cool on wire rack.
Serve as is or with whipped or ice cream.