Fresh rhubarb peach pie

8 Servings

Ingredients

Quantity Ingredient
Pastry for 9\" two-crust pie
2 cups Rhubarb, cut into 1/2\" pieces
3 cups Sliced fresh peaches
1⅓ cup Sugar
½ teaspoon Grated orange peel
⅓ cup All-purpose flour
¼ teaspoon Ground cinnamon
2 tablespoons Butter or margarine
Additional cinnamon and sugar

Directions

Preheat oven to 425 degrees. 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 overbrowning.

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.

Recipe by: LaVerne Strothide (STL Post-Dispatch) Posted to MC-Recipe Digest V1 #375, by Diane Lamere <dlamere@...> on Thu, 16 Jan 1997.

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