Peachy Rhubarb Pie
Peachy Rhubarb Pie is an moderately easy dinner. Made with 1 can (8 1/2 oz.) sliced peaches, 2 cups chopped fresh or frozen rhubarb, thawed and drained, 1 cup sugar, 1/4 cup flaked coconut and 3 tbsp. quick-cooking tapioca, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Drain peaches, reserving syrup; chop the peaches.
Place peaches and syrup in a bowl; add rhubarb, sugar, coconut, tapioca and vanilla.
Line a 9 inch pie plate with the bottom pastry.
Add filling; dot with butter.
Top with remaining pastry or a lattice crust; flute edges.
If using a full top crust, cut slits in it. Bake at 350 degrees for 1 hour or until crust is golden brown and filling is bubbly.
π· Perfect Pairings
Complete your meal with these
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