Description
At the Orange Peel Bakery, Juli uses rhubarb grown right on the property. Find out if you can forage rhubarb near you, or head to your local farmer’s market to support local growers and get the freshest produce (pick up peaches too!) without the environmental cost of food miles.
Ingredients
Units
Scale
- 3 1/2 cups sliced peaches
- 3 1/2 cups rhubarb, cut in 3/4-inch pieces
- 1 1/2 cups sugar
- 3 Tbsps cornstarch
- 2 tsps cinnamon
- 3/4 tsp nutmeg
- 2 pie crusts
- 1 egg, lightly beaten
Instructions
- Preheat oven to 350℉.
- In a large bowl, stir together the peaches, rhubarb, sugar, cornstarch, cinnamon, and nutmeg. Pour the mixture into one of the pie shells.
- With a fork, make vent holes in the second pie crust, and then place it on top of the filled pie tin. Pinch the edges together with the top of the lower crust to create a tight seal.
- Brush the top of the pie with the beaten egg.
- Bake the pie for 50 to 60 minutes, until it’s golden brown on top, and juices are bubbling up around the edges.