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
Ingredients
Filling and Crust
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 3 tablespoons quick-cooking tapioca
- 1 teaspoon ground cinnamon
- Dash salt
- 1/2 cup fresh orange juice
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 cups chopped fresh or frozen rhubarb (partially thawed)
- 3 fresh medium peaches, peeled, chopped or 3 cups frozen (partially thawed) sliced peaches, chopped
Topping
- 1 cup chopped pecans
- 3/4 cup coconut
- 2 tablespoons packed brown sugar
- 3 tablespoons butter, melted
Instructions
-
Step1Heat 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.
-
Step2Meanwhile, 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
6Tips from the
Pillsbury Kitchens
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