Fresh Rhubarb Peach Pie
By: Anonymous
Published: Thursday, December 3, 2009 - 3:25am

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
 cup all-purpose flour
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.