Fresh Peach and Rhubarb Pie Recipe

Ingredients

• For the Crust:
• 2 cups all-purpose flour, plus flour for rolling
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled, cut into small pieces
• 3 tablespoons vegetable shortening, chilled
• 1 egg yolk
• 1 tablespoon fresh lemon juice
• 4-5 tablespoons ice water
• For the Filling:
• 3 rhubarb stalks, cut into 1/2-inch pieces (about 2 cups)
• 6-7 peaches, peeled or unpeeled, cored and cut into slices 1/2 inch thick (about 4 cups)
• 3 tablespoons fresh lemon juice
• 3/4 cup sugar
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/3 cup all-purpose flour
• 1 egg beaten with 1 tablespoon water