Peach-Rhubarb Pie

Name: Peach-Rhubarb Pie
Ingredients: 2 cups chopped rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces); 2 cups chopped rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces); 2 cups peeled and sliced peaches (3–4 peaches); 1 cup sugar; 3 tablespoons instant tapioca; ¼ cup orange juice or Grand Marnier; ¼ cup orange juice or Grand Marnier; 2 tablespoons butter, melted; 1 Best Double Piecrust; 1 egg; 1 tablespoon cold water; Raw or large-crystal sugar; Raw or large-crystal sugar

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

Ingredients

2 cups chopped rhubarb (about 3–5 medium-size stalks, cut into ½-inch pieces)
2 cups

Pie
Vegetarian

Method

In a large bowl, combine rhubarb, peaches, sugar, tapioca, orange juice, and butter. Cover and let stand.

Preheat oven to 375 degrees.

Roll out 1 disk chilled piecrust dough into an 11-inch circle. Line a 9-inch pie plate with dough. Spoon rhubarb mixture into piecrust,