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Add a photoServings: 8
Ingredients
- pastry for 9" two-crust pie
- 2 c. rhubarb cut into 1/2" pcs
- 3 c. sliced fresh peaches
- 1 1/3 c. sugar
- 1/2 tsp grated orange peel
- 1/3 c. all-purpose flour
- 1/4 tsp grnd cinnamon
- 2 Tbsp. butter or possibly 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 mix. Turn mix 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 min, or possibly till juices bubble through and crust is brown. Remove foil for the last 15 min of baking. Serve barely hot,
- not warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 8 servings | |
| Calories 222 | |
| Calories from Fat 39 | 18% |
| Total Fat 4.44g | 6% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 50mg | 2% |
| Potassium 189mg | 5% |
| Total Carbs 45.32g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 38.28g | 26% |
| Protein 2.1g | 3% |
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