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  • Fresh Rhubarb Peach Pie

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    Fresh Rhubarb Peach Pie
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • pastry for 9" two-crust pie
    • 2 c. rhubarb cut into 1/2" pcs
    • 3 c. sliced fresh peaches
    • 1 1/3 c. sugar
    • 1/2 tsp grated orange peel
    • 1/3 c. all-purpose flour
    • 1/4 tsp grnd cinnamon
    • 2 Tbsp. butter or possibly margarine additional cinnamon and sugar

    Directions

    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 mix. Turn mix 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 min, or possibly till juices bubble through and crust is brown. Remove foil for the last 15 min of baking. Serve barely hot,
    5. not warm.

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