Strawberry Rhubarb Maple Pie

Place 1 pie shell dough in a 9-inch pie plate, leaving about 1-inch excess all around. Place 2 cups sliced rhubarb evenly in the bottom; top with strawberries and set aside. In a saucepan over low heat, combine 3/4 cup maple syrup, 1/3 cup butter, 1 teaspoon orange peel, and 2 tablespoon arrowroot powder. Remove from the heat and add 2 tablespoon amaretto liqueur. Pour over the rhubarb and cover with the remaining pie shell dough. Seal the edges and vent the top. Bake in a 350°F (175°C) oven for about 45 to 60 minutes, or until the crust is golden brown.