Peachy Rhubarb Pie

You can never have too many side dish recipes, so give Peachy Rhubarb Pie a try. This recipe serves 8. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 209 calories. For 70 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 6 people have made this recipe and would make it again. A mixture of butter, peaches, filo pastry, and a handful of other ingredients are all it takes to make this recipe so yummy. Mother's Day will be even more special with this recipe. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is brought to you by Taste of Home. With a spoonacular score of 11%, this dish is not so spectacular. Try Peachy Cream Pie, Rhubarb Pie, and Rhubarb Pie for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Drain peaches, reserving syrup; chop the peaches. Place peaches and syrup in a large bowl. Add the rhubarb, sugar, coconut, tapioca and vanilla; toss to coat. Let stand for 15 minutes. Line a 9-in. pie plate with the bottom crust; trim pastry even with edge. Fill with rhubarb mixture; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 350° for 1 hour or until crust is golden brown and filling is bubbly. Yield: 6-8 servings. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Originally published as Peachy Rhubarb Pie in Taste of HomeApril/May 1998, p27 Nutritional Facts 1 serving (1 slice) equals 410 calories, 17 g fat (8 g saturated fat), 14 mg cholesterol, 226 mg sodium, 63 g carbohydrate, 1 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Drain peaches, reserving syrup; chop the peaches.

2. Place peaches and syrup in a large bowl.

3. Add the rhubarb, sugar, coconut, tapioca and vanilla; toss to coat.

4. Let stand for 15 minutes.

5. Line a 9-in. pie plate with the bottom crust; trim pastry even with edge. Fill with rhubarb mixture; dot with butter.

6. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

7. Bake at 350° for 1 hour or until crust is golden brown and filling is bubbly.

Nutrition Information:

covered percent of daily need