 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
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:
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:
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.
|
|