Peachy Rhubarb Pie

1. 1

   Drain peaches, reserving syrup; chop the peaches. Place peaches and syrup in a large bowl. Add the rhubarb, sugar, coconut, tapioca and vanilla; toss to coat. Let stand for 15 minutes.

2. 2

   Line a 9-in. pie plate with the bottom crust; trim pastry even with edge. Fill with rhubarb mixture; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.

3. 3

   Bake at 350u00b0 for 1 hour or until crust is golden brown and filling is bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.