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Home -> Baked Goods -> Pastries
Ingredients (view qty in metric system instead) 3 cups frozen sliced peaches 1 pound cleaned, chopped rhubarb 1/2 cup plus 4 tbsp. sugar 1 tbsp. lemon juice 2 tsp. quick-cooking tapioca 1 tsp. ground cinnamon pinch ground nutmeg 4 tbsp. melted butter, divided 2 prepared 9 inch pie crusts Directions 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. 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. Serves 6 to 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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