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Peach-Rhubarb Pie

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Peach-Rhubarb Pie
  • Prep Time 35 min
  • Total Time 3 hr 20 min
  • Servings 8
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This pie took home first place in the 2009 Kansas State Fair and it’s no surprise why: filled with fresh (or frozen, if you wish!) peaches and rhubarb and topped with a pecan coconut streusel, it’s a delightful dessert for summer.

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
cup granulated sugar
3/4
cup packed brown sugar
3
tablespoons quick-cooking tapioca
1
teaspoon ground cinnamon
Dash salt
1/2
cup fresh orange juice
2
cups chopped fresh or frozen (partially thawed) rhubarb
3
medium peaches, peeled and chopped, or 3 cups frozen (partially thawed) sliced peaches, chopped

Topping

1
cup chopped pecans
3/4
cup coconut
2
tablespoons packed brown sugar
3
tablespoons butter, melted

Directions

  • 1 Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2 In small bowl, mix 1 cup granulated sugar, 3/4 cup brown sugar, the tapioca, cinnamon, salt and orange juice. Place rhubarb in crust-lined plate; sprinkle with half of the sugar mixture. Top with peaches; sprinkle with remaining sugar mixture. Top with second crust; seal and flute. Cut slits in several places in top crust.
  • 3 Bake 35 minutes. In small bowl, mix topping ingredients; sprinkle over top crust. Bake 10 minutes longer or until golden brown. Cool on cooling rack at least 2 hours before serving.
Tips  

Margaret Miller of Burdett, Kansas, won the Pillsbury™ Refrigerated Pie Crusts Pie Baking Championship at the 2009 Kansas State Fair with this recipe.

You can use either flaked or shredded coconut in this topping.

Nutrition Information 
No nutrition information available for this recipe
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