This Easy Rhubarb Peach Pie uses CANNED peaches and fresh OR frozen rhubarb to make a scrumptious peach pie filling for a double crust peach pie.
A unique peach pie which is sure to get amazing accolades from family and friends!
Try something different today ... make a Peach Rhubarb Pie!
This amazing peach pie variation is even easier and quicker to make if you use, (like I confess to do:), two purchased, ready-made pie crusts, and use one for the top and one for the bottom of the pie:)
pastry for double crust 9" pie (I use two purchased crusts)
1 can (about 14 ounce size) sliced peaches
2 cups chopped, fresh or frozen rhubarb
1 cup granulated sugar
1/4 cup flaked coconut
3 tbsp. corn starch
1 tsp. vanilla extract
1 tbsp. margarine or butter
Drain the peaches, reserve about 2/3 of the juice, and chop the peaches into smaller pieces.
In a bowl, combine the chopped peaches, the peach syrup, chopped rhubarb, granulated sugar, coconut, corn starch and the vanilla extract.
Fold the above pie filling into the bottom pastry (crust), and dot with the margarine, (or butter), divided into small pieces.
Top with the remaining pastry and seal the pie crust edges.
Cut "vent slits" in the top crust.
Bake at 350° F for 1 hour or until crust is golden brown and filling is bubbling from vent slits.
Note - I like to add a pie crust shield after the pie has baked for about 30 minutes to help prevent the pie crust edges from becoming too dark or burning.
Serves 6 - 8.
ENJOY for a dessert or a snack time treat!
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