Peachy Rhubarb Pie
A vibrant and flavorful pie combining sweet peaches and tart rhubarb, topped with flaky pastry and coconut, perfect for spring or summer gatherings and fruit lovers.
Ingredients
Instructions
- Drain peaches, reserving the syrup, and chop the peaches.
- Place peaches and syrup in a bowl.
- Add rhubarb, sugar, coconut, tapioca, and vanilla.
- Line a 9-inch pie plate with the bottom pastry.
- Add the filling into the pie crust.
- Dot the filling with butter or margarine.
- Top with remaining pastry or a lattice crust.
- Flute the edges of the crust.
- If using a full top crust, cut slits in it.
- Bake at 350 degrees Fahrenheit for 1 hour or until the crust is golden brown and filling is bubbly.
Nutrition & Diet Analysis (per serving)
579
kcal
29% DV
Protein
Fat
Carbs
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).