Some will argue that this is more of a tart than a pie, but we’re in the South and we’re using pie dough—so as far as we’re concerned, this is a downright delicious (albeit tart-like) Rhubarb Pie.The sweet acidity of fresh orange makes a lovely companion to the sharp tang of fresh rhubarb. We add orange zest to a simple almond cream forming a velvety rich base for the rhubarb to bake into. The rhubarb is also coated in fresh orange juice to further enhance the flavor and draw out the natural sweetness of the bright pink stalks. This pie also calls for our trustworthy Single-Crust Pie Pastry Dough recipe because time and again, it proves buttery and flaky enough to support such a sweet and juicy filling. By combining a Southern piecrust, a French almond cream, and fresh rhubarb coated in orange, this pie represents a majestic combination of Southern charm, French pastry, and outstanding seasonal produce.