Receta Fresh Rhubarb Peach Pie

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Raciónes: 8

Ingredientes

Cost per serving $0.74 view details
  • pastry for 9" two-crust pie
  • 2 c. rhubarb cut into 1/2" pcs
  • 3 c. sliced fresh peaches
  • 1 1/3 c. sugar
  • 1/2 tsp grated orange peel
  • 1/3 c. all-purpose flour
  • 1/4 tsp grnd cinnamon
  • 2 Tbsp. butter or possibly margarine additional cinnamon and sugar

Direcciones

  1. Preheat oven to 425 degrees. Line pie pan with half of the pastry. Roll out the remaining dough and set aside.
  2. Combine rhubarb and peaches. Mix together sugar orange peel, and cinnamon; stir into fruit mix. Turn mix into pie pan; dot with butter. Moisten edge of bottom crust and cover with top crust. Cut slits
  3. in top. Seal edges and flute. Sprinkle crust with additional cinnamon and sugar. Cover edge of pie with foil to prevent overbrowning.
  4. Bake for 35 to 45 min, or possibly till juices bubble through and crust is brown. Remove foil for the last 15 min of baking. Serve barely hot,
  5. not warm.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 126g
Recipe makes 8 servings
Calories 222  
Calories from Fat 39 18%
Total Fat 4.44g 6%
Saturated Fat 2.18g 9%
Trans Fat 0.0g  
Cholesterol 14mg 5%
Sodium 50mg 2%
Potassium 189mg 5%
Total Carbs 45.32g 12%
Dietary Fiber 1.5g 5%
Sugars 38.28g 26%
Protein 2.1g 3%
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