Peach Rhubarb Pie Recipe 395

PEACH RHUBARB PIE RECIPE - (3.9/5)

Peach Rhubarb Pie Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 15

Ingredients

FILLING:
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
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
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:

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. Meanwhile, in small bowl, mix topping ingredients; sprinkle over top crust. Bake 10 minutes longer or until golden. Slices of this pie can be topped with whipped cream or slightly softened vanilla ice cream just before serving, if desired.

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