"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Peachy Rhubarb Pie Recipe

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This recipe for Peachy Rhubarb Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Knutson
Added: Sunday, July 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can (8-1/2 ounce) sliced peaches
2 cups, fresh or frozen, chopped, rhubarb
1 cup sugar
1/4 cup flaked coconut
3 tablespoons quick cooking tapioca
1 teaspoon vanilla
Pastry for double crust pie
1 tablespoon butter or margarine

Directions:
Directions:
Drain peaches, reserving syrup, chop the peaches. Place peaches and syrup in a bowl; add rhubarb, sugar, coconut, tapioca and vanilla. Put the bottom crust in 9" pie pan. Add filling, dot with butter. Top with remaining pastry. If a whole crust cut slits in it. Bake at 350 for 1 hour or until crust is golden brown and filling is bubbly.

Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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