Fresh Rhubarb Peach Pie

Ingredients

 * Pastry for 9" two-crust pie
 * 2 c Rhubarb; cut into 1/2" pieces
 * 3 c Sliced fresh peaches
 * 1 1/3 c Sugar
 * 1/2 ts Grated orange peel
 * 1/3 c All-purpose flour
 * 1/4 ts Ground cinnamon
 * 2 tb Butter or margarine
 * Additional cinnamon and sugar

Directions

 * 1) Preheat oven to 425 degrees.
 * 2) Line pie pan with half of the pastry.
 * 3) Roll out the remaining dough and set aside.
 * 4) Combine rhubarb and peaches.
 * 5) Mix together sugar orange peel, and cinnamon; stir into fruit mixture.
 * 6) Turn mixture into pie pan; dot with butter.
 * 7) Moisten edge of bottom crust and cover with top crust.
 * 8) Cut slits in top.
 * 9) Seal edges and flute.
 * 10) Sprinkle crust with additional cinnamon and sugar.
 * 11) Cover edge of pie with foil to prevent overbrowning.
 * 12) Bake for 35 to 45 minutes, or until juices bubble through and crust is brown.
 * 13) Remove foil for the last 15 minutes of baking.
 * 14) Serve barely warm.