Maple-Orange-Rhubarb Pie

Maple-Orange-Rhubarb Pie

My friend Jean served a delicious treat: Orange Rhubarb Pie. I no longer use granulated sugar* and wondered if local maple syrup might serve as a substitute. I am pleased to say the experiment worked well:
Maple-Orange-Rhubarb Pie

2 9-inch pie crusts, unbaked
2-3 cups rhubarb, cut into small pieces
Juice and grated rind of one orange
Pinch of salt
3 large T. flour
1 scant cup maple syrup
1 egg and 1 egg yolk

Place rhubarb in unbaked pie shell
Beat eggs, syrup, juice, and grated rind. Add flour and beat again.
Pour juice mixture over rhubarb.
Cover with top crust.
Bake at 400 degrees F for 20 minutes
Then 350 Degrees for 20 minutes or until done.

*Sugar has a terrible history; it was at the heart of slavery in the West Indies in the 18th century, and many cane workers (mostly Haitians) continue to live under appalling conditions in the Dominican Republic. (I have seen cane workers in Guatemala harvesting sugar cane with machetes, while debris in adjacent fields was being burned; the workers were covered with soot – blackened faces, arms, clothing . . and we can guess blackened lungs.) There is also the issue of GMO sugar beets used for granulated sugar. For more info on the sugar trade see How lucky we are to have the option of local maple syrup.

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