Fresh Rhubarb Peach Pie

Recipe Ingredients

		Pastry for 9" two-crust pie
2 cups	474ml	Rhubarb - cut into 1/2" pieces
3 cups	711ml	Sliced fresh peaches
1 1/3 cups	263g / 9.3oz	Sugar
1/2 teaspoon	2.5ml	Grated orange peel
1/3 cup	20g / 0.7oz	All-purpose flour
1/4 teaspoon	1.3ml	Ground cinnamon
2 tablespoons	30ml	Butter or margarine

Recipe Instructions

additional cinnamon and sugar

Preheat oven to 425F. Line pie pan with half of the pastry. Roll out the remaining dough and set aside.

Combine rhubarb and peaches. Mix together sugar orange peel, and cinnamon; stir into fruit mixture. Turn mixture into pie pan; dot with butter. Moisten edge of bottom crust and cover with top crust. Cut slits in top. Seal edges and flute. Sprinkle crust with additional cinnamon and sugar. Cover edge of pie with foil to prevent over-browning.

Bake for 35 to 45 minutes, or until juices bubble through and crust is brown. Remove foil for the last 15 minutes of baking. Serve barely warm, not hot.

Source:
LaVerne Strothide

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