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Peachy Rhubarb Pie

 Peachy Rhubarb Pie
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
6-8 ServingsPrep: 15 min. Bake: 1 hour


  • 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 McCormick® Pure Vanilla Extract
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter


  • 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.
Nutritional Facts: 1 serving (1 slice) equals 410 calories, 17 g fat (8 g saturated fat), 14 mg cholesterol, 226 mg sodium,

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Peachy Rhubarb Pie (continued)

Nutritional Facts: 63 g carbohydrate, 1 g fiber, 2 g protein.