Rhubarb Peach Pie

The first crop of spring is being harvested here on our farm.  The early rhubarb stalks are tender and juicy.  If you are as excited about rhubarb as I am, you will pick them before they are fully grown and pair them with frozen peaches from your freezer.    It's a perfect pairing with the tart taste of rhubarb and the sweet goodness of peaches.    I like to make a pie the perfect size for a dinner party and so when the table is set for six, I make a pie that is cut into six.   I made enough filling for another small pie to share.  If you want, you can use this filling in one large deep dish pie.  Also, I like to use a lattice top crust when the filling is beautifully bright. It also helps to know exactly when the center of the filling is cooked.

• pastry  (I used two discs for two shallow 9-inch pies from this recipe that I divide into four discs)
• 3 cups sliced frozen peaches, thawed (do not drain)
• 3 cups diced rhubarb
• 1 1/2 cup sugar
• 4 tablespoons quick tapioca

1. Mix all the ingredients together for filling.  Set aside while you roll out the pastry.
2. Preheat oven to 375 F.
3. Roll out two discs to fit 9-inch pie plates,  trim edges from both pies.  Using all the trimmed pastry, roll out as thin and cut into strips to use for the lattice.  
4. Fill both pies with filling and arrange pastry strips evenly over both pies.  
5. Bake for about 45 minutes or until the crust is evenly brown and the center is clear and bubbly.