Berry-Free, Corn-Free Peach Rhubarb Pie Filling

The peach-rhubarb filling in this pie contained no common allergens and
was delicious. I used wheat flour for the crust as no wheat avoiders were
coming over.  Just remember that a lot of wheat flour contains corn products,
especially if it is bleached and/or enriched. Source your flour carefully.

 

     An allergy to strawberries is no reason not to enjoy rhubarb, and an allergy to corn is no reason not to make pie filling out of it. Peaches and rhubarb complement each other deliciously, and in my opinion a bit of orange peel accentuates their flavors. If you react to the corn, soy or dairy derivatives that show up in wax used to coat fruit, you can either try to scrub it off the orange or just skip the orange rind.
     Tapioca flour gives this filling just the right amount of thickening without setting off anyone's corn allergy.

     2/3 cup sugar (See Sugar in the Glossary)
     3 Tb. tapioca flour
     2-3/4 cups fresh rhubarb cut into 1/4 inch slices
     2 cups peeled, sliced fresh peaches (See Produce in the Glossary)
   

     Stir together the sugar, tapioca flour and orange rind. Stir into the rhubarb and peaches. Follow the instructions for filling and baking a nonallergenic pie crust  or just bake the filling  with a crumble on top. Serve chilled.

     Makes enough for one 9-inch pie.