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Strawberry Rhubarb Maple Pie

Pastry for (9-inch) double-crusted pie
2 cups rhubarb, sliced
2 cups fresh strawberries, cleaned, hulled and halved
3/4 cup pure maple syrup
1/3 cup butter
1 teaspoon grated orange peel
2 tablespoons arrowroot powder*
2 tablespoons amaretto liqueur**

1. Place 1 pie shell dough in a 9-inch pie plate, leaving about 1-inch excess all around. Place 2 cups sliced rhubarb evenly in the bottom; top with strawberries and set aside.
2. In a saucepan over low heat, combine 3/4 cup maple syrup, 1/3 cup butter, 1 teaspoon orange peel, and 2 tablespoon arrowroot powder. Remove from the heat and add 2 tablespoon amaretto liqueur. Pour over the rhubarb and cover with the remaining pie shell dough. Seal the edges and vent the top.
3. Bake in a 350*F oven for about 45 to 60 minutes, or until the crust is golden brown.

Makes 8 servings.

* Cornstarch can be substituted for arrowroot powder.
** 1 teaspoon almond extract or two tablespoons almond syrup can be substituted.