PEACHY RHUBARB PIE

Peachy Rhubarb Pie image

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

Provided by Taste of Home

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 410 calories, Fat 17g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 226mg sodium, Carbohydrate 63g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.