I rolled this pie out at the tail end of a family vacation in a rented Lake Michigan beach house. It was such a great week that I managed to bake two pies! This one was my favorite of the two - I think because I purchased and paper-bag-ripened the peaches to perfection beforehand. Timing is everything with those suckers!
Peach Rhubarb Pie
ingredients:
pastry dough sufficient for two pie crusts
about 8 peaches, peeled, pitted, & sliced
about 4 stalks rhubarb, trimmed and sliced into 1/2" pieces
juice from 1/2 of 1 lemon
1 cup sugar
4 T. arrowroot starch
Mix all the filling in a large bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out upper crust, cut into lattice strips, arrange in criss-cross on top of pie, and crimp to seal edges. Bake at 425F for 25-30 min, then reduce heat to 350F and bake for another 40, until crust is golden and fruit goo starts splashing out of the crust.
Current Pie Tally: 226
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