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Fresh Rhubarb Peach Pie
Author/Submitted by: LaVerne Strothide (STL Post-Dispatch)
Servings: 8
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients: 2
9 inch pie crusts 2
cups
rhubarb,
cut into 1/2" pieces
3
cups
fresh peaches,
sliced
1 1/3
cups
sugar 1/2
teaspoon
grated orange peel 1/3
cup
all-purpose flour,
or more if needed
1/4
teaspoon
ground cinnamon 2
tablespoons
butter or 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, flour, 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.
3.
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.
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