Rhubarb-Peach Pie Recipe
Ingredients
Pastry for double-crust 9-inch pie
1 (8 1/2-ounce) can sliced peaches, undrained
2 cups sliced rhubarb
1/4 cup flaked coconut
1 1/4 cups sugar
3 tablespoons tapioca
1 teaspoon vanilla extract
3 tablespoons butter or margarine
How to make Rhubarb-Peach Pie
Line a 9-inch pieplate with half of pastry, set aside.Drain and chop peaches, reserving juice.
Combine peaches, rhubarb, coconut, sugar, and tapioca, mix well.
Add reserved peach juice and vanilla.
Spoon into prepared pastry shell, dot with butter.
Place remaining pastry over rhubarb mixture, sealing edges.
Cut slits in pastry.
Bake at 325° for 45 to 50 minutes or until golden brown.
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Rhubarb-Peach Pie
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