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.
Tips & Substitutions
For a thicker filling, consider adding a tablespoon of cornstarch along with the tapioca. If fresh rhubarb is unavailable, frozen works well, just ensure it's fully thawed and drained. You can substitute the coconut with chopped nuts for a different texture. For a more pronounced peach flavor, use peach preserves instead of the syrup.
Serving Suggestions
This Peachy Rhubarb Pie is delightful when served warm with a scoop of vanilla ice cream or whipped cream on top. For a refreshing contrast, pair it with a side of Sauteed Cauliflower. Enjoy it as a dessert for a summer barbecue or a cozy family dinner.
Storage & Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until warmed through. This will help maintain the crispness of the crust while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Peachy Rhubarb Pie contains roughly 336 calories, with 2g protein, 32g carbohydrates, and 7g fat. It is a good source of vitamin C (12% of the Daily Value).
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).
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes, fresh peaches can be used! Just peel and slice about 2-3 medium peaches to equal 8 1/2 ounces. Be sure to adjust the sugar if your peaches are particularly sweet.
What should I do if my pie crust is too soft?
If your pie crust is too soft, chill it in the refrigerator for about 30 minutes before rolling it out. You can also try using a bit more flour when rolling out the dough to help it hold its shape better.
How can I prevent the crust from getting soggy?
To prevent a soggy crust, you can pre-bake the bottom crust for 5-7 minutes before adding the filling. Additionally, ensure the rhubarb is well-drained to avoid excess moisture.
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).