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.

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A delectable dessert reserved for those adult gatherings and celebrations.

    CRUST

3 tbls margarine + 1/3 cup sugar, + 1 egg, + 3/4 cup flour

    FILLING

3  (8 oz.) packages of softened cream cheese

3/4  cup sugar

3  tbls flour

3  eggs

1  (16 oz.) can peach halves.  Reserve 4 halves for garnish, then drain and puree remainder

1/4  cup amaretto-flavored liqueur

1  sm pkg of almond slivers

Heat oven to 450 degrees.  Beat margarine and sugar at medium speed with electric mixer until light and fluffy.  Blend in egg.  Add flour; mix well.  Spread dough onto bottom of 9-inch springform pan.  Bake 10 minutes.

Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended.  Add eggs, 1 at a time, mixing well after each addition.  Add peaches and liqueur; mix well.  Pour over crust. 

Bake 10 minutes.  Reduce oven temperature to 250 degrees and continue baking 1 hr. and 5 min.  Loosen cake from rim of pan;  cool before removing rim of pan.  Refrigerate.  Garnish with almond slivers and peach slices.

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