State Fair Pie Competition 2009
Burdett, Kansas

Peach Rhubarb Pie

An old-fashioned combination, peach and rhubarb, is sweetened with a crunchy pecan and coconut topping in this state fair winning recipe.

(15)
(3)
Save and Share
  • prep time 35 min
  • total time 3 hr 20 min
  • ingredients 13
  • servings 8
 

Ingredients

Filling and Crust

1
cup granulated sugar
3/4
cup brown sugar
3
tablespoons quick-cooking tapioca
1
teaspoon ground cinnamon
Dash salt
1/2
cup fresh orange juice
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
cups chopped fresh or frozen rhubarb (partially thawed)
3
fresh medium peaches, peeled, 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

SAVE ON THIS RECIPE!

LOCATION

Steps

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

EXPERT TIPS

toggle

Expert Tips

This pie recipe by Margaret Miller of Burdett, Kansas, won the Pillsbury Refrigerated Pie Baking Championship at the 2009 Kansas State Fair.

Slices of this pie can be topped with whipped cream or slightly softened vanilla ice cream just before serving, if desired.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
640
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
340mg
340%;
Total Carbohydrate
88g
88%
(Dietary Fiber
4g
4%
  Sugars
56g
56%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.