1. In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy. 2. While that is "working" prepare the pie crust. 3. Preheat oven to 400. 4. Line pie-plate with bottom pastry; pour in filling; dot with butter. 5. 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. 6. Brush top with milk, sprinkle with sugar. 7. 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). 8. Cool on wire rack. 9. Serve as is or with whipped or ice cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
