Place 1 pie shell dough in a 9-inch pie plate, leaving about 1 inch excess all around. Place sliced rhubarb evenly in the bottom, top with strawberries, and set aside.
In a saucepan over low heat, combine maple syrup or organic syrup, butter, orange peel, and arrowroot powder. Remove from the heat and add Amaretto liqueur. Pour over the rhubarb and cover with the remaining pie shell dough. Pinch edges together to seal, and cut a slit in the top to vent.
Bake in a 350°F oven for about 45 to 60 minutes, or until the crust is golden brown.