THE DISAPPEARING RHUBARB PEACH PIE

THE DISAPPEARING RHUBARB PEACH PIE image

Yield Makes 6-8 servings

Number Of Ingredients 11

For 2 9-inch Pastry Crusts:
2/3 cup shortening
2 cups all-purpose flour
1 teaspoon salt
4-5 tablespoons cold water
For Pie Filling:
1 1/3 cups sugar
1/3 cup all-purpose flour
2 cups rhubarb (cut into 1/2 inch pieces)
2 cups fresh peaches
2 tablespoons margarine/butter

Steps:

For Crust: Cut shortening into flour and salt until crumbles form. Make well in center and add 1 tablespoon of water at a time and toss with a fork until flour becomes wet. Add each additional tablespoon of water. Flour should be completeley moistened and forming a ball. Divide ball in half and roll each half to 2-inches larger than an inverted pie plate. Gently place one shell into pie plate. Save other shell for top. For Pie Filling: Heat oven to 425*. Mix flour and sugar. Combine rhubarb and peaches and place half of the mixture in the pie shell. Sprinkle half of the flour-sugar mixture on top. Repeat with remaining rhubarb-peach mixture and then flour-sugar mix. Dot with margarine/butter. Cover with top pie crust. Cut slits in top of crust; seal and flute crust. Cover edge with 3-inches of foil to prevent browning. Remove for last 15 minutes of cooking. Bake at 425* for 40-50 minutes or until crust browns and juice begins to bubble through crust. Serve with vanilla ice cream or whipped cream.