RHUBARB IS IN SEASON SO LET'S MAKE A CUSTARD PIE ENJOY DAN:

             HEALTHY LATTICE TOP RHUBARB CUSTARD PIE by CHEF DAN:

Serves 6-8

INGREDIENTS:

2 DISK (14OZ) PACKAGE REFIGERATED PIE DOUGH

4 cups fresh rhubarb, diced

1-1/4-cups brown sugar

3 tablespoons quick-cooking tapioca

1/4-teaspoon salt

3 tablespoons orange juice

2 egg yolks

1 tablespoon butter

3 egg whites

1/4-teaspoon each allspice and cinnamon

1/4-cup sliced almonds

DIRECTIONS:         (PRE-HEAT OVEN TO 375 DRGREES THEN REDUCE TO 325)

1.  FIT ONE ROUND OF DOUGH INTO A 9-INCH PIE PLATE, TRIM EDGES.
CCUT REMAINING PIECE OF DOUGH INTO 1-1/2-INCH STRIPS.

2.    In a bowl, lightly beat eggs and combine 1 cup sugar, tapioca, allspice, cinnamon, and salt.

3.    Stir in orange juice, and butter; mix well.

4.    Add rhubarb.

5.    In a bowl, beat egg whites until soft peaks form.

6.    Gradually beat in remaining sugar until stiff peaks form.

7.    Fold into rhubarb mixture.

8.    Pour into pie shell.

9.    Sprinkle with almonds.

10.                       Bake at 375 degrees for 15 minutes.

11.                       Reduce heat to 325 degrees; bake 40-45 minutes or until golden brown.

12.                       If pie gets to brown cover loosely with foil the last 10 minutes.

13.                       Cool on wire rack for 1 hour, and then refrigerate.

                             ENJOY DAN:                                          hallelujah