The Disappearing Rhubarb Peach Pie

• For 2 9-inch Pastry Crusts:
• 2/3 cup shortening
• 2 cups all-purpose flour
• 1 teaspoon salt
• 4-5 tablespoons cold water
• For Pie Filling:
• 1 1/3 cups sugar
• 1/3 cup all-purpose flour
• 2 cups rhubarb (cut into 1/2 inch pieces)
• 2 cups fresh peaches
• 2 tablespoons margarine/butter

1. For Crust:
2. Cut shortening into flour and salt until crumbles form. Make well in center and add 1 tablespoon of water at a time and toss with a fork until flour becomes wet. Add each additional tablespoon of water. Flour should be completeley moistened and forming a ball.
3. Divide ball in half and roll each half to 2-inches larger than an inverted pie plate. Gently place one shell into pie plate. Save other shell for top.
4. For Pie Filling:
5. Heat oven to 425*. Mix flour and sugar. Combine rhubarb and peaches and place half of the mixture in the pie shell. Sprinkle half of the flour-sugar mixture on top. Repeat with remaining rhubarb-peach mixture and then flour-sugar mix. Dot with margarine/butter. Cover with top pie crust. Cut slits in top of crust; seal and flute crust. Cover edge with 3-inches of foil to prevent browning. Remove for last 15 minutes of cooking.
6. Bake at 425* for 40-50 minutes or until crust browns and juice begins to bubble through crust.
7. Serve with vanilla ice cream or whipped cream.

pastry crusts, shortening, flour, salt, cold water, sugar, flour, rhubarb, peaches, margarine

Taken from www.epicurious.com/recipes/member/views/the-disappearing-rhubarb-peach-pie-1210766 (may not work)