Fresh Rhubarb Peach Pie
Serving Size : 8
Ingredients for prepare Fresh Rhubarb Peach Pie
:
| Amount | Measure | Ingredient - Preparation Method |
pastry for 9" two-crust pie
fresh rhubarb peach pie |
| 2 | cups | rhubarb - cut into 1/2" pieces |
| 3 | cups | sliced fresh peaches |
| 1 1/3 | cups | sugar |
| 1/2 | teaspoon | grated orange peel |
| 1/3 | cup | all-purpose flour |
| 1/4 | teaspoon | ground cinnamon |
| 2 | tablespoons | butter or margarine |
recipe Fresh Rhubarb Peach Pie
Preheat oven to 425 degrees. Line pie pan with
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half of the pastry. Roll out the remaining dough and set aside. Combine rhubarb and peaches. Mix together
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sugar orange peel, and cinnamon; stir into fruit mixture. Turn mixture into pie pan; dot with butter. Moisten
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edge of bottom crust and cover with top crust. Cut slits in top. Seal edges and
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flute. Sprinkle crust with additional cinnamon and sugar. Cover edge of pie with foil to prevent overbrowning.
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Bake for 35 to 45 minutes, or until juices bubble through and crust is brown.
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Remove foil for the last 15 minutes of baking. Serve barely warm, not hot.
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