Recipe


Peach-Rhubarb Pie

Contributed by Christine and John Wentworth

Preheat oven to 425°. Mix sugar, flour, and orange peel in large bowl. Add peaches and rhubarb. Mix all ingredients. Put mixture into pie crust and dot with butter or margarine. Cover with the second crust and seal edges. Make slits in top crust.

Bake at 425° for 40-50 minutes. Makes 6 servings.


Ingredients:
  • 2 9-inch pie crusts
  • 11/3 cups sugar
  • 1/3 cup flour
  • ½ t grated orange peel (if desired)
  • 2 cups rhubarb, sliced into ½" pieces
  • 2 cups fresh peaches, diced into ½" pieces
  • 2 T butter or margarine

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