Peach and Rhubarb Pie 3 cups peaches, sliced, with or without skins-your choice. I left them on. 3 cups rhubarb, sliced 1/3 cup flour 3/4 cup sugar 1/4 tsp. nutmeg 1/2 tsp. cinnamon Your favorite pie crust for a two crust pie. 1-1 1/2 Tbsp. sugar Preheat your oven to 350°F. Line a 9″ deep dish pie tin with one pie crust. Combine the peaches and rhubarb with the flour, sugar, nutmeg and cinnamon, tossing to coat well. Pour into the pie tin and top with the remaining crust. Pinch the edges of the crusts together, fluting the edges for a decorative look. Cut 4-5 steam holes in the top of the crust and place in the oven. Bake for 30 minutes then sprinkle the top with the remaining sugar and continue to bake another 15-25 minutes or until the crust is golden brown and the juices are bubbling. Remove from oven and allow to cool for at least 30 minutes before serving. I like to wait an hour or more to make sure the pie has set up properly.
Posted on: Wed, 04 Dec 2013 22:24:42 +0000
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