Fresh Rhubarb Peach Pie

Ingredients

pastry for 9" two-crust pie
2 cups rhubarb cut into ½" pieces
3 cups sliced fresh peaches
cups sugar
1/2 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
additional cinnamon and sugar

Preparation

1
Preheat oven to 425 degrees. Line pie pan with half of the pastry. Roll out the remaining dough and set aside.
2
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
3
In top. Seal edges and flute. Sprinkle crust with additional cinnamon and sugar. Cover edge of pie with foil to prevent overbrowning.
4
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,
5
Not hot.

Tools

 



Yield:

8.0 servings

Added:

December 3, 2009

Creator:

Anonymous

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