• 6servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, D

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 3 cups frozen sliced peaches

  3. 1 pound cleaned, chopped rhubarb

  4. 1/2 cup plus 4 tbsp. sugar

  5. 1 tbsp. lemon juice

  6. 2 tsp. quick-cooking tapioca

  7. 1 tsp. ground cinnamon

  8. pinch ground nutmeg

  9. 4 tbsp. melted butter, divided

  10. 2 prepared

  11. 9 inch pie crusts

Instructions Jump to Ingredients ↑

  1. Combine peaches, rhubarb, 1/2 cup sugar, lemon juice, tapioca, cinnamon and nutmeg in a large bowl. Let stand 15 minutes at room temperature. Transfer mixture to a large saucepan and add 2 tbsp. melted butter. Cook over low heat, stirring occasionally, about 8 minutes until thickened. Transfer mixture to a large bowl and cool completely.

  2. Preheat oven to 350 degrees. Fit 1 pie crust into a 9 inch pie pan. Spoon peach mixture into crust. Lay top crust over fruit and crimp edges to seal. Brush top crust with remaining 2 tbsp. melted butter and sprinkle with remaining 2 tbsp. sugar. Cut 4 slits in top of crust. Transfer pie to a sheet pan. Bake about 20 minutes until crust is golden. Cool pie slightly before serving.


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