Rhubarb Pie

Prep Time: 40 minutes
Bake Time: 30 minutes
Yield: Makes 8 servings

Ingredients:

CRUST
9-inch Classic Crisco Double Crust

FILLING
4 cups fresh red rhubarb, cut into 1/2 inch pieces
or 20 oz. frozen dry pack rhubarb
1 cup sugar, divided
1 cup water
3 oz. strawberry flavored gelatin
1/4 cup cornstarch
1/2 tsp. cinnamon
2 or 3 drops red food coloring (optional)

Preparation Directions:

1. For crust, prepare and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 425°F.

2. For filling, combine rhubarb, 1/2 cup sugar and water in large saucepan. Bring to a bowl. Reduce heat. Simmer 5 to 10 minutes or until rhubarb is almost tender. Combine remaining 1/2 cup sugar, gelatin, cornstarch and cinnamon. Stir into rhubarb mixture. Boil 1 minute. Add food color, if desired. Spoon into unbaked pie crust. Moisten pastry edge with water.

3. Cover pie with top crust. Cut slits in top crust to allow steam to escape. Bake at 425°F for 30 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.