Phyllo Chiffon Pie

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 3
• 1 1/4 lbs rhubarb
• 1 teaspoon pumpkin pie spice
• 1 orange, juice and zest of, finely grated
• 1 tablespoon sugar
• 1 tablespoon butter
• 3 sheets phyllo pastry

Recipe

• 1 preheat oven to 400°f.
• 2 trim the leaves and ends from the rhubarb stalks and chop them into 1 inch pieces. place them in a bowl.
• 3 add the pumpkin pie spice, orange rind and juice, and sugar, toss well to coat. turn the rhubarb into a 4 cup pie pan.
• 4 melt the butter and brush it over the phyllo sheets. lift the sheets onto the pie pan, butter side up, and crumple them to form a chiffon effect, covering pie completely.
• 5 place the dish on a baking sheet and bake for 20 minutes, until golden brown. reduce heat to 350°f and bake for another 10-15 minutes until rhubarb is tender.
• 6 serve warm.