Rhubarb Pie

Ingredients

• 1 Tbsp butter 
• 2 Tbsp minute tapioca 
• 1 tsp orange zest 
• 14.1 oz ready-to-use pie crusts refrigerated (2 crusts)
• 4 cups rhubarb sliced
• 1.3 cups sugar 

Equipment

• oven

Directions

1. Heat oven to 425F.
2. Combine first 4 ingredients.
3. Let stand 15 min.
4. Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge.
5. Cut several slits in top crust to allow steam to escape.
6. Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.