Name: Fresh Rhubarb Peach Pie
Ingredients: Pastry for 9" two-crust pie; 2 c Rhubarb, cut into 1/2" pieces; 3 c Sliced fresh peaches; 1 1/3 c Sugar; 1/2 ts Grated orange peel; 1/3 c All-purpose flour; 1/4 ts Ground cinnamon; 2 tb Butter or margarine; Additional cinnamon and sugar

CATEGORY	CUISINE	TAG	YIELD
Fruits		Desserts, Fruit, Pies & past	8	Servings

INGREDIENTS

		Pastry for 9" two-crust pie
2	c	Rhubarb, cut into 1/2" pieces
3	c	Sliced fresh peaches
1 1/3	c	Sugar
1/2	ts	Grated orange peel
1/3	c	All-purpose flour
1/4	ts	Ground cinnamon
2	tb	Butter or margarine
		Additional cinnamon and sugar

INSTRUCTIONS

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 Post-Dispatch)
Posted to MC-Recipe Digest V1 #375, by Diane Lamere <dlamere@plantnet.com>
on Thu, 16 Jan 1997.

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