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  • Prep 35 min
  • Total 3 hr 20 min
  • Ingredients 13
  • Servings 8

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.

© 2017 ®/TM General Mills All Rights Reserved

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