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Peachy Rhubarb Pie
Created by paullois, Saturday, 28 May 2011
none
Ingredients
At a glance
Cuisine
American
Cooking Method
Bake
Difficulty
Moderate
Course/Dish
Pies / Flans / Tarts
Makes
6-8
  • 1 can (8 1/2 ounce) sliced peaches - I used fresh-frozen 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
  • pastry for double-crust pie (9 inch)
  • 1 tablespoon butter
Methods/steps
  1. Drain peaches, reserving syrup; chop peaches.
  2. Place peaches and syrup in a large bowl.
  3. Add the rhubarb, sugar, coconut, tapioca and vanilla; toss to coat.
  4. Let stand 15 minutes.
  5. Line a 9 inch pie plate with the bottom crust; trim pastry even with edge.
  6. Fill with rhubarb mixture; dot with butter.
  7. Roll out remaining pastry; make a lattice crust.
  8. Trim, seal and flute edge.
  9. Bake at 350 degrees for 1 hour or until crust is golden brown and filling is bubbly.
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