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  • Prep 35 min
  • Total 3 hr 20 min
  • Ingredients 13
  • Servings 8
  • Pinterest
    35
  • Save
    2K
  • Print
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  • Facebook
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An old-fashioned combination, peach and rhubarb, is sweetened with a crunchy pecan and coconut topping in this state fair winning recipe. MORE+ LESS-

State Fair Pie Competition 2009
Burdett, Kansas

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

Steps

Hide Images
  • 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

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 Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
280
% Daily Value
Total Fat
31g
48%
Saturated Fat
13g
64%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
340mg
14%
Potassium
360mg
10%
Total Carbohydrate
88g
29%
Dietary Fiber
4g
17%
Sugars
56g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
6%
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 Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

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