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| 1 | package | pastry for a 9 inch double crust pie | ||
| 5 | cups | chopped rhubard | ||
| 2-1/2 | cups | sugar | ||
| 1/4 | cup | minute tapioca | ||
| 1/4 | teaspoon | almond extract (optional) | ||
| dash | salt | |||
| 5 | drops | red food coloring | ||
| 1 | tablespoon | butter | ||
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| Preheat oven to 425 degrees
Mix together rhubarb, sugar, tapioca, almond extract, salt, and red food coloring in a bowl. Let stand for 15 minutes. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Pour the rhubarb mixture into pie shell. Place about four thin slices of butter on top. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Cut several slits in the top crust to vent the steam. Sprinkle top with sugar, if desired. Bake for 15 minutes at 425. Lower heat to 350 and bake for 45 minutes longer until rhubarb is soft and crust is golden brown.
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