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Peach-Rhubarb Pie

Peach-Rhubarb Pie

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Pillsbury Kitchens

Updated Feb 17, 2023

Peach-Rhubarb Pie

Peach-Rhubarb Pie

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

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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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Pillsbury Pie Crust

Instructions

Step
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.
Step
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

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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