Rhubarb Peach Pie with a Crunchy Macaroon Topping

Deselect All

1 prebaked 9-inch pie shell made with butter (make rim crust thick so it will not get too dark during it's second baking)

For the filling:

5 tablespoons all-purpose flour

3/4 cup sugar

1/4 cup brown sugar

1/4 teaspoon grated nutmeg

1/2 teaspoon salt

1 egg

1 orange, zested and juiced

14 ounces chopped rhubarb

12 ounces peeled, sliced peaches

Topping, recipe follows

Topping:

2 1/2 cups crumbled coconut macaroons (if you make your own, bake them about

3/4 cup whole pecans

1/4 cup light brown sugar

6 tablespoons cold sweet butter, cut into 1/4-inch cubes