Rhubarb Crunch Pie - cooking recipe

Ingredients

5 cups sliced fresh rhubarb
3/4 cup sugar
3 tablespoons quick-cooking tapioca
2 teaspoons grated orange peel
1 refrigerated pie crust, softened
1/2 cup flour
1/2 cup sugar
6 tablespoons cold butter

Preparation

Heat oven to 400 degrees.
In a large bowl, mix rhubarb 3/4 cup sugar, tapioca and orange peel; let stand for 15 minutes.
Place pie crust in a 9 inch glass pie plate.
In a small bowl, mix flour and 1/2 cup sugar.
Cut in butter using a pastry blender (or 2 knives) until mixture resembles coarse crumbs.
Spoon rhubarb mixture into crust lined pie plate; sprinkle with topping.
Cover curst edge with strips of foil to prevent excessive browning.
Place foil or cookie sheet on oven rack in lowest position to catch any spills.
Bake 15 minutes. Reduce oven temp to 375 and bake 30 minutes longer.
Remove foil; bake 15 to 20 minutes longer or until browned and bubbly.
Cool 3 hours before serving.