Rhubarb and Peach Pie

This recipe offers a wonderful blend of flavors between the tartness of the rhubarb and the sweetness of the peaches. Have some vanilla ice cream handy to complete this hearty dessert.

Recipe Ingredients:

1/2 pound rhubarb, sliced
1/2 cup granulated sugar
2 teaspoons vanilla extract
Pastry for 1 (9-inch) double-crust pie*
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
2 peaches, peeled, pitted and sliced
1 teaspoon butter, melted

Cooking Directions:

1. Preheat oven to 400°F (205°C).
2. Combine rhubarb, sugar and vanilla; set aside.
3. 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.
4. 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.
5. Bake for 40 minutes or until bubbly and the crust is browned. Cool before serving.

Makes 30 tartlets.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.