Peachy Rhubarb Pie Recipe

5 1 4
Peachy Rhubarb Pie Recipe
Peachy Rhubarb Pie Recipe photo by Taste of Home
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Peachy Rhubarb Pie Recipe

Read Reviews
5 1 4
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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
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 sweetened shredded 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.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Peachy Rhubarb Pie in Taste of Home April/May 1998, p27

Nutritional Facts

1 slice: 410 calories, 17g fat (8g saturated fat), 14mg cholesterol, 226mg sodium, 63g carbohydrate (34g sugars, 1g fiber), 2g protein.

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  • 1 can (8-1/2 ounces) sliced peaches
  • 2 cups chopped fresh or frozen rhubarb, thawed and drained
  • 1 cup sugar
  • 1/4 cup sweetened shredded coconut
  • 3 tablespoons quick-cooking tapioca
  • 1 teaspoon vanilla extract
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter
  1. 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.
  2. 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.
  3. Bake at 350° for 1 hour or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Peachy Rhubarb Pie in Taste of Home April/May 1998, p27

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food please User ID: 5764509 248430
Reviewed May. 20, 2016

"very good pie. first choice ."

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