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Peachy Rhubarb Pie Recipe

Photo by: Taste of Home

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We have an abundance of "pieplant" in our garden, so I save every rhubarb recipe I come across. I've done a lot of cooking and baking over the 53 years I have been married. My husband especially loves the combination of rhubarb and peaches in this pie. -Phyllis Galloway, Roswell, Georgia

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6-8 Servings
Prep: 15 min. Bake: 1 hour

Ingredients

1 can (8-1/2 ounces) sliced peaches
2 cups chopped fresh or frozen rhubarb, thawed and drained
1 cup sugar
1/4 cup flaked coconut
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Directions

Drain peaches, reserving syrup; chop the peaches. Place peaches and syrup in a large bowl. Add the rhubarb, sugar, coconut, tapioca and vanilla; toss to coat. Let stand for 15 minutes.
Line a 9-in. pie plate with the bottom crust; trim pastry even with edge. Fill with rhubarb mixture; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 350° for 1 hour or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 410 calories, 17 g fat (8 g saturated fat), 14 mg cholesterol, 226 mg sodium, 63 g carbohydrate, 1 g fiber, 2 g protein.

Peachy Rhubarb Pie published in Taste of Home April/May 1998, p27

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