RHUBARB PIE

National Rhubarb Pie Day January 23rd

Rhubarb and Peach Pie

Ingredients
1/2 pound rhubarb, sliced
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 package pie crust, ready to bake (or your favorite pastry recipe for 9-inch double-crust pie)
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
2 peaches, peeled, pitted and sliced
1 teaspoon butter, melted


Directions
Preheat oven to 400°F (205°C).
Combine rhubarb, sugar and vanilla; set aside.  Separate and roll each pie crust out to 1/8-inch thick, fit into bottom of tart pan. Combine flour and sugar; mix well and sprinkle on each tart shell.  Arrange rhubarb mixture and peaches on top of crust. Place remaining pie crust on top, crimp and flute the edge. Brush with melted butter and cut vents in top.  Bake for 40 minutes or until bubbly and the crust is browned. Cool before serving.