Recipe - Fresh Rhubarb Peach Pie

Pastry for 9" twocrust pie
2 cup Rhubarb, cut into 1/2"
pieces
3 cup Sliced fresh peaches
1 1/3 cup Sugar
One half teaspoon Grated orange peel
1/3 cup Allpurpose flour
One fourth teaspoon Ground cinnamon
2 tablespoon Butter or margarine
Additional cinnamon and
sugar

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 PostDispatch)

Posted to MCRecipe Digest V1 #375, by Diane Lamere dlamere@plantnet.com
on Thu, 16 Jan 1997.