Taste of Home
Peachy Rhubarb Pie
TOTAL TIME: Prep: 15 min. Bake: 1 hour
YIELD: 8 servings.
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
Ingredients
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1 can (8-1/2 ounces) sliced peaches
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2 cups chopped fresh or frozen rhubarb, thawed and drained
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1 cup sugar
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1/4 cup sweetened shredded coconut
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3 tablespoons quick-cooking tapioca
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1 teaspoon vanilla extract
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Pastry for double-crust pie (9 inches)
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1 tablespoon butter
Directions
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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.
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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.
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3.
Bake at 350° for 1 hour or until crust is golden brown and filling is bubbly.
Nutrition 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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