Fresh Rhubarb Peach Pie

Preheat the oven to 425°F. Line a 9-inch pie pan with the bottom crust and set aside.

Combine the rhubarb and sliced peaches in a large bowl. In a separate small bowl, mix together the sugar, grated orange peel, flour, and cinnamon.

Pour the sugar mixture over the fruit and toss gently until the fruit is evenly coated.

Transfer the fruit mixture to the lined pie pan, mounding it slightly in the center. Dot the top with butter or margarine pieces.

Place the top crust over the filling, pressing the edges together with the bottom crust. Trim excess dough and crimp the edges with a fork or your fingers to seal. Cut small slits in the top crust for steam to escape.

Mix together the additional cinnamon and sugar, then sprinkle the mixture evenly over the top of the pie.

Bake at 425°F for 50 minutes until the crust is golden brown and the filling is bubbly at the edges.

Remove the pie from the oven and let it cool for at least 15 minutes before slicing and serving.