| Rhubarb Peach Pie
Dessert Recipe | Rhubarb Peach Pie Ingredients:- Crust:
- 9-inch Double Crust
- Filling:
- 4 cups rhubarb, cut into 1/2 to 3/4-inch pieces
- 1 can (16 ounces) cling peaches sliced in heavy syrup, drained and halved
- 1 can (8 ounces) pineapple tidbits in juice, drained
- 1-1/2 cups sugar
- 1/3 cup All Purpose Flour
- Glaze:
- milk
- sugar
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Time: 2 hour
Serves: 8
| Rhubarb Peach Pie Instructions:- Place bottom crust into 9-inch pie plate. Do not bake. Heat oven to 350ºF.
- Mix rhubarb, peaches, pineapple, sugar and flour in large bowl. Toss well to mix.
- Spoon into unbaked pie crust, using slotted spoon. Moisten pastry edge with water.
- Cover pie with top crust. Cut slits in top crust to allow steam to escape.
- For glaze, brush with milk. Sprinkle with sugar.
- Bake at 350ºF for 65 to 70 minutes or until filling in center is bubbly and crust is golden brown.
| Rhubarb Peach Pie Cooking Time:- Cooking time 1 hour and 10 minutes.
- Cool until barely warm or to room temperature before serving.
| Rhubarb Peach Pie Serving Instructions:- Serve with Whipped Cream, Ice Cream, or Custard.
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Dessert Recipes Index
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