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.

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Servings 8

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( 15 ) Ratings

15 Ratings

5 Stars 12%

4 Stars 18%

3 Stars 12%

2 Stars 12%

1 Stars

Member Reviews ( 3 )

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State Fair Pie Competition 2009

Margaret Miller

Burdett, Kansas

ingredients 13
Prep Time 35 min
Total Time 3 hr 20 min

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

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Directions

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

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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.

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;