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Peach-Rhubarb Pie

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Pillsbury Kitchens
Updated Feb 17, 2023
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Sweet peach and tart rhubarb make a classic, crowd-favorite flavor combination, and this state fair-winning Peach-Rhubarb Pie is proof. Finished off with a crunchy pecan and coconut topping, the bright flavors and rustic presentation really can't be beat. Friends and family will never guess your homemade Peach-Rhubarb Pie didn't come straight from a bakery!

Peach-Rhubarb Pie

  • Prep Time 35 min
  • Total 3 hr 20 min
  • Ingredients 13
  • Servings 8
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Ingredients

Filling and Crust

Topping

  • 1 cup chopped pecans
  • 3/4 cup coconut
  • 2 tablespoons packed brown sugar
  • 3 tablespoons butter, melted

Instructions

  • Step 
    1
    Heat oven to 375°F. In small bowl, mix sugars, tapioca, cinnamon, salt and orange juice. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Place rhubarb in crust-lined plate; sprinkle with half of sugar mixture. Top with peaches; sprinkle with remaining sugar mixture. Top with second crust and flute; cut slits in several places. Bake 35 minutes.
  • Step 
    2
    Meanwhile, in small bowl, mix topping ingredients; sprinkle over top crust. Bake 10 minutes longer or until golden brown. Cool at least 2 hours before serving.

Nutrition

640 Calories
31g Total Fat
2g Protein
88g Total Carbohydrate
56g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
13g
64%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
340mg
14%
Potassium
360mg
10%
Total Carbohydrate
88g
29%
Dietary Fiber
4g
17%
Sugars
56g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

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