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, not hot. Recipe by: LaVerne Strothide (STL Post-Dispatch) Posted to MC-Recipe Digest V1 #375, by Diane Lamere
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 8|
|Calories from Fat: 165 (24%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 3g|
|Cholesterol 6.2mg||2 %|
|Sodium 269.1mg||9 %|
|Potassium 245mg||6 %|
|Total Carbohydrate 135.7g||40 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 133.1g|
|Protein 2.8g||4 %|
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Calories per serving: 702
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