Peachy Rhubarb Pie

1. 1

   Drain peaches, reserving syrup; chop the peaches.

2. 2

   Place peaches and syrup in a bowl;

3. 3

   add rhubarb, sugar, coconut, tapioca and vanilla.

4. 4

   Line a 9 inch pie plate with the bottom pastry.

5. 5

   Add filling;

6. 6

   dot with butter.

7. 7

   Top with remaining pastry or a lattice crust;

8. 8

   flute edges.

9. 9

   If using a full top crust, cut slits in it. Bake at 350 degrees for 1 hour or until crust is golden brown and filling is bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.