Photo by: The Gifted Photographer
Fresh Rhubarb Peach Pie
Food 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
Recipe 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.
Recipe source: Foodista recipe
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