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Peach-Rhubarb Pie

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  • Prep 35 min
  • Total 3 hr 20 min
  • Ingredients 13
  • Servings 8
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Sweet peach and tart rhubarb make a classic, crowd-favorite flavor combination, and this state fair-winning Peach-Rhubarb Pie is proof. Finished off with a crunchy pecan and coconut topping, the bright flavors and rustic presentation really can't be beat. Friends and family will never guess your homemade Peach-Rhubarb Pie didn't come straight from a bakery!
Updated Feb 17, 2023
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Ingredients

Filling and Crust

Topping

  • 1 cup chopped pecans
  • 3/4 cup coconut
  • 2 tablespoons packed brown sugar
  • 3 tablespoons butter, melted

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Slices of this pie can be topped with whipped cream or slightly softened vanilla ice cream just before serving, if desired.

Nutrition Information

640 Calories, 31g Total Fat, 2g Protein, 88g Total Carbohydrate, 56g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
280
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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