Fresh Rhubarb Peach Pie

== Description ==
== 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
== Directions ==
# 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.
Category:Rhubarb Recipes
Category:Orange peel Recipes
Category:Peach Recipes
Category:Peach Desserts