b'2 UnbakedPie Shells( page 274 )4 CupsFrozen Sliced Rhubarb1 1/3Cup GranulatedALLOW TWO DAYS TO PREPARE.Sugar, DividedPREHEAT OVEN TO 425 DEGREES. 1 Tablespoon LightPREPARE 9 INCH PIE CRUST ( PAGE 274 ). DOUBLE THECornSyrupRECIPE, ROLL OUT HALF THE PIE CRUST AND LINE A 9INCH PIE SHELL. 4 1/2 Tablespoons Corn StarchFOR FILLING: PLACE 4CUPS OF FROZEN RHUBARB SLICESINTOABOWL.POUR1/3CUPOFSUGAROVERTHE 1/2 Cup WaterRHUBARB.ALLOWRHUBARBTOTHAWINTHESTREUSEL TOPPED APPLE PIE REFRIGERATOR OVERNIGHT.DRAIN JUICE AND PLACE IT IN A SAUCE PAN WITH CORNSYRUP, CORN STARCH, WATER, AND 1 CUP GRANULATEDSUGAR.COOKMIXTUREWHILESTIRRINGUNTILITBECOMES THICK. HOLD FOR 3 MINUTESFOLD THE RHUBARB INTO THE FILLING.POUR FILLING INTO PREPARED PIE SHELL, FILLING THESHELL TO THE TOP.ROLL OUT THE REMAINING PASTRY FOR THE TOP CRUSTAND CUT IT INTO SIX 1 INCH STRIPS. PLACE STRIPSCROSSWISE OVER PIE FILLING. ( REFER TO PAGE 153 ).PLACE PIE IN OVEN AND BAKE FOR 40 TO 50 MINUTES ORUNTIL IT IS GOLDEN BROWN.MAKES ONE 9 INCH PIELATTICE TOPPED APPLE PIE157 158'