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.

  • 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
  • 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.
  • 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.
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