Prep Time 40m
Cook Time 30m
Ready Time 180m
Yield 8 servings


Ingredients
  • Double Crust Classic Crisco® Pie Crust
  • 4 cups fresh rhubarb, cut into 1/2-inch pieces
  • OR 20 ounces frozen rhubarb
  • 1 cup sugar, divided
  • 1 cup water
  • 1 (4 serving size) package strawberry flavored gelatin
  • 1/4 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 2 or 3 drops red food coloring
Preparation Directions
  • Step 1Prepare 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.
  • Step 2Combine 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.
  • Step 3Combine remaining 1/2 cup sugar, gelatin, cornstarch 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.
  • Step 4Roll 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.
  • Step 5Bake 30 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
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