PREPARE recipe for double crust pie. Roll out bottom crust and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 425°F.
COMBINE rhubarb, 1/2 C. 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 C. sugar, gelatin, corn starch and cinnamon in small bowl. Stir into rhubarb mixture. Boil 1 minute. Add food coloring, if desired. Spoon into prepared pie crust. Moisten pastry edge with water.
ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
BAKE 30 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
Nutrition
Serving size
(1 slice, 1/8 of pie)
Calories 440
Calories from Fat170g
Total Fat 18g
Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 340mg
Potassium 0mg
Total Carbohydrates 65g
Dietary Fiber 2g
Sugars 35g
Protein 5g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
